Bbq Duck Quesadilla Recipe
Slow Roasted Duck Breast | Asadero | Poblano
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck Preparation
Quesadilla Filling
Serving
Method
Duck Preparation
- 1
Roast the Duck
Preheat your oven to 300°F (150°C). Season the duck breasts with salt, black pepper, garlic powder, and smoked paprika. Heat olive oil in a pan over medium-high heat, and sear the duck breasts skin-side down for about 5 minutes until the skin is crispy. Flip the breasts and cook for an additional 2 minutes. Transfer the duck to the oven and roast for about 1 hour, or until the internal temperature reaches 165°F (74°C). Remove from the oven and let it rest for 10 minutes before slicing.
Quesadilla Assembly
- 2
Prepare the Quesadilla
While the duck rests, char the poblano pepper over an open flame or under a broiler until the skin is blistered. Remove it from heat, place it in a plastic bag for 10 minutes, then peel off the skin, remove the seeds, and slice it. In a large skillet, place a tortilla over medium heat, sprinkle half of the asadero cheese on one half, layer sliced duck and poblano, add cilantro, and top with the remaining cheese. Fold the tortilla in half and cook until golden brown and the cheese is melted. Repeat for the remaining tortillas.
Serving
- 3
Serve
Slice the quesadillas into wedges and serve warm with sour cream and salsa on the side.
