Tree Top


Smoked Duck Quesadilla and Avocado Creme Dip


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


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


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


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.