Peking Duck Quesadilla

Chef Teresa Tan, Mangowood Restaurant at the Lincoln Inn, Woodstock, Vermont

Ingredients

• 1 tablespoon honey

• 1 duck breast

• Flour tortillas

• Pepper Jack cheese, grated

• 1 mango, diced

• Hoisin sauce

• Cilantro, chopped

• Butter, for frying

Preparation

1. Coat duck with honey. Air dry for at least 2 hours.

2. Score duck skin and fry until skin is crispy. Flip over and fry other side until duck is half cooked. Remove from pan and let cool completely.

3. Dice duck.

4. Spread a light coat of Hoisin sauce on tortilla. Put some cheese, duck, then mango on half of the tortilla. Sprinkle some cilantro and more cheese on top of the mango/duck mixture.

5. Fold tortilla and fry tortilla with a little butter on both sides.

6. Put in pre-heated 350 degree F oven for 10 minutes.

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