Peking Duck Quesadilla

Chef Teresa Tan, Mangowood Restaurant at the Lincoln Inn, Woodstock, Vermont.

Ingredients

1 tbsp. honey
1 duck breast
Flour tortillas
Pepper Jack cheese, grated
1 mango, diced
Hoisin sauce
Cilantro, chopped
Butter for frying

Directions

Coat duck with honey. Air dry for at least 2 hours. Score duck skin and fry until skin is crispy. Flip over and fry other side until duck is half cooked. Remove from pan and let cool completely. Dice duck. Spread a light coat of Hoisin sauce on tortilla. Put some cheese, duck, then mango on half of the tortilla. Sprinkle some cilantro and more cheese on top of the mango/duck mixture. Fold tortilla. Fry tortilla with a little butter on both sides. Put in pre-heated 350 degree oven for 10 minutes.