Smoked Duck Quesadilla and Avocado Creme Dip
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.