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.