Try these Mango Chutney Duck Quesadillas for a true fusion of flavors after your next duck hunt.
For the Duck
¼ cup unsalted butter
4 skinless, wild duck breasts pounded ½ inch thick
For the Quesadillas
8 flour tortillas
1 cup mango chutney
2 cups baby arugula
8-10 ounces brie cheese paper or wax removed and cut into thin strips
Sour cream and chopped cilantro for garnish
Chunky salsa for dipping.
1) Cook the duck
On the stove, place the butter in a cast iron skillet and heat the pan on high. Pat the duck breasts dry and salt and pepper. Once the butter begins to sizzle, but before it begins to brown, add the duck breasts and cook for 3 minutes each side. Remove the breast from the pan and let rest for 5 minutes. Cut the duck against the grain into thin slices.
2) Prepare the Quesadilla
Preheat a griddle pan or large non-stick skillet over medium-heat. Add a tablespoon of butter and melt. Spread mango chutney on one flour tortilla and place, dry side down, on the hot pan.
Top with a few slices of brie cheese, a handful or arugula, and a couple of slices of duck. Top with a couple more slices of brie and place another flour tortilla that has mango chutney spread on it, on top. Press down on the quesadilla and flip when the bottom begins to brown. Cook for about 2 to 3 minutes on the opposite side. Remove from the heat, and repeat 3 more times with the remaining ingredients.
Cut the quesadillas into eighths and garnish with sour cream and cilantro. Serve with chunky salsa.