From the River City Kitchen

Duck Quesadillas

Article by Kim Lowrance

Photography by Sarah Bell, Sélavie Photography

Originally published in River City Lifestyle


4 whole ducks

3 celery stalks

3 carrots

1 onion

salt, pepper and garlic powder to taste 

6 cups chicken broth 

12 flour tortillas

2 packages of sliced Havarti Cheese

Add 4 wild ducks in Dutch oven with celery, carrots, onion and enough water or chicken broth to cover the ducks and vegetables. Add salt, pepper, garlic powder and simmer the ducks for 8 hours or until meat is falling off the bones. Be sure and check liquid every few hours to insure the contents are still covered with liquid.

When ducks are ready, place them in a strainer and wait to cool. Begin pulling meat from bones and place in a bowl and shred. 

On one tortilla add Havarti cheese then shredded duck meat then layer with more Havarti and second tortilla on top. Place in heated buttered pan (with lid so cheese melts evenly) then flip to toast other side. Cut with pizza cutter.

Serve with peach or mango chutney and enjoy!

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