Ingredients

Avocado Crème Dip

• 220 g avocado
• 18 g Serrano chilies
• 227 g salsa verde, canned
• 12 g Kosher salt
• 4 g pepper, black, ground
• 31 g lime juice
• 357 g heavy cream
• 2.50 g cilantro, fresh, chopped

Blueberry Drizzle

• 200 g Tree Top Blueberry Puree, SS SDLS
• 50 g tomato puree
• 12 g Chipotle chile/adobo sauce
• 3 g sea salt
• 2.50 g cumin, ground
• 2.50 g coriander, ground
• 80 g yellow onion, chopped
• 110 g brown sugar
• 28 g Worcestershire sauce

Smoked Duck

• 455 g duck breast
• 3 g sea salt
• 1.50 g pepper, black, ground
• 1 g cumin, ground
• 1 g coriander, ground

Directions

Smoked Duck:

Score the fat of the duck breast in a cross-hatch pattern.
Combine seasonings and rub all over the duck.
Smoke the duck breast over hickory chips until medium rare.
Allow to rest for 5 minutes, then chop and proceed with recipe.

Blueberry Drizzle:

Place all ingredients in a heavy-bottom pot and simmer over very low heat for 20 minutes.
Puree with a hand-held blender. Cool completely.

Yield: 2 cups

Avocado Crème Dip:

Puree all ingredients except cilantro, until smooth. Do not over puree. Stir in cilantro by hand.

Yield: 2 cups

Assembly:

INGREDIENTS:
Flour tortillas
Smoked duck breast
Chihuahua cheese, shredded
Scallions, sliced
Canola oil

METHOD:

On one tortilla, evenly distribute the cheese, duck breast and scallions. Top with remaining tortilla.

Heat canola oil in a large sauté pan over medium heat. Cook quesadilla until cheese melts and tortilla is golden brown. Flip quesadilla and continue to cook until golden brown.

Cut into wedges and serve immediately drizzled with Blueberry Adobo Sauce and a side of Avocado Crème Dip.