COOPS SMOKED DUCK QUESADILLAS

COOPS SMOKED DUCK QUESADILLAS 

SMOKED JALAPENOS

1 doz. Jalapenos

Olive Oil

Coat Jalapenos with oil. Smoke over low temperature mesquite for 1 hour. (You can smoke them with the Duck.) Let cool. Remove stems and mince.

ORANGE MARMALADE SAUCE

1 quart Duck Stock (reserved from cooking duck)

2 cups heavy cream

6 oz. sweet Orange Marmalade

4 oz. Orange Juice concentrate

Smoked Jalapenos

Add all ingredients to a sauce pan. Reduce by half.

Procedure

1 mature duck

Water to cover duck

2 Tortillas

2 tsp. Cream Cheese

2 tsp. Cheddar Cheese, shredded

2 Tbs. Orange Marmalade Sauce

1-2 Tbs. Salsa (Coop's uses roasted 3-pepper salsa)

2 Tbs. Sour Cream

1-2 Tbs. Green Onions, minced

Smoke Duck for 5 hours over mesquite at 200-250 degrees. Allow to cool. Boil duck for 45 minutes or until meat is tender. Discard this stock. Allow to cool.

Peel and finely dice duck meat, with gizzards. Set aside.

Place bones in pot and cover with water. Boil for 2 hours. Remove bones from liquid and reduce to one quart.

Spread cream cheese on half of each tortilla. Heat on skillet. Add cheese to other half of each tortilla. When cheddar cheese starts melting add 2 oz. of warm duck meat to each tortilla. Fold in half. (In other words, you are going to take one tortilla and fold it in half, then repeat the procedure.)

Place each quesadilla on plate with folded parts next to each other, to make a circle. Spoon Orange Marmalade Sauce over folded quesadillas, then salsa, then a dollop of sour cream on top. Garnish with Green Onions.