Duck Quesadillas

from D'Artagnan's Glorious Game Cookbook
by Ariane Daguin, George Faison, and Joanna Pruess

A speedy hors d'oeuvre that can be tailored to your own tastes and invention. Between a pair of flour tortillas, you can let your creativity go wild. Spread a little ancho chili paste, honey mustard, or mole sauce. Sprinkle on cheeses like shredded Monterey Jack, Cheddar, Manchego, or blue. Then top with marinated artichoke hearts or roasted peppers. Surely you can think of many other variations. Serve with icy beer or margaritas.

1/3 Cup grated Gouda cheese
1 scallion, thinly sliced
1/4 avocado, peeled and thinly sliced
1 to 2 ounces smoked duck breast, fat removed and thinly sliced, or Duck Rilletres, or shredded duck confit
3 to 4 pickled jalapeno slices, chopped a a
2 (8-inch) flour tortillas

1. Arrange Gouda, scallion, avocado, duck, and jalapeno on 1 tortilla. Cover with the second tortilla.

2. Heat a 10-inch nonstick skillet over medium-high heat. Put quesadilla in skillet and cook until bottom side is lightly colored, about 4 to 5 minutes. Turn and cook until second side is lightly colored and cheese is melted, 3 to 4 minutes.

3. Remove from skillet, cut into 6 wedges using a pizza cutter or sharp knife, and serve immediately.

© 1999 by Ariane Daguin, George Faison, and Joanna Pruess