Caramelized Maui Onion And Barbeque Duck Quesadillas Recipes

Steps:

• In skillet over medium heat crumble and cook sausage and onions until brown. Stir in BBQ sauce. Lay 2 of the tortillas on a flat surface. Top each with 1/4 cup cheese. Divide sausage mixture between the two. Sprinkle each with 1/4 cup cheese. Top with remaining tortillas. Heat large skillet over medium heat. Add a small amount of oil to coat bottom of skillet. Cook one quesadilla at a time until golden grown on each side, about 2-3 minutes per side. Cut into wedges and serve with sour cream and salsa.;

Steps:

• Prepare smoker for cold smoke.
• Place breasts on a smoker rack and put in smoker for 15 minutes. Remove from smoker.
• In a small bowl, add fresh lime juice to sour cream and stir. Season with salt, to taste. Refrigerate until ready to serve.
• Preheat oven to 350 degrees F.
• Place duck breasts in saute pan and place in oven. Roast duck for 10 minutes or until medium-rare. Remove from oven and cool.
• Using a sharp knife, dice duck breasts into 1/2-inch pieces.
• Place oil in a large saute pan over medium-high heat. When hot, add onions and saute for 3 minutes or until onions are translucent. Add diced duck, season with salt and pepper. Stir in barbecue sauce, bring to a boil, and immediately remove from heat.
• Place four flour tortillas on a clean work surface. Divide the duck mixture onto the tortillas to cover. Sprinkle mango, poblano, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining flour tortillas and brush each side with a small amount of canola oil.
• Bring a large saucepan or griddle to medium heat. Place one flour tortilla sandwich into pan or griddle and cook until golden brown or about three minutes. With a spatula, pick up flour tortilla sandwich and turn over to finish cooking to a golden brown. Remove from pan or griddle and place on cutting board. Cut into six wedges. Place on a warm plate and dab Lime Sour Cream on each wedge and garnish with a cilantro sprig.

Steps:

• PLATING: In a large bowl, whisk together Dijon, sambal and limes. Mix with duck, onions and mango. Check for seasoning. Roll in lavash with lettuce and tomato. Slice on the bias.

Steps:

• For the pickled grilled green onions: Heat a charcoal or gas grill to high for direct grilling.
• Brush the green onions with canola oil and season with salt and pepper. Grill until charred and just wilted, turning once.
• Combine the vinegar, 3/4 cup water, the sugar, 1 tablespoon kosher salt, the coriander seeds, garlic and jalapeno in a medium nonreactive saucepan, bring to a boil and cook until the sugar has melted. Remove from the heat, transfer to a nonreactive bowl, add the green onions, cover and refrigerate for at least 2 hours and up to 2 days.
• For the duck sliders: Prepare the Caja China according to the manufacturer's directions. Make some balls out of aluminum foil to prop up the Caja China rack that sits over the drip pan--the rack should be slightly elevated in the drip pan so that the ducks stay above the fat that will render into the pan during the cooking process. Put the rack on the foil in the pan.
• Brush the ducks on both sides with canola oil and sprinkle with the ancho powder and some salt and pepper. Put the ducks in breast side-down on the rack, put the cover on and put the hot coals on top. Add about a chimney full of cold coals to the hot--they will catch and cook as the hot coals burn. Add more cold coals as needed to keep the fire hot throughout the cooking process. Cook the ducks for 45 minutes.
• Remove the coals and lid, brush the backs of the ducks with some of the barbecue sauce, flip over, brush the tops with more of the sauce and continue cooking until golden brown and cooked through and the skin is crispy, about 45 minutes more.
• While the ducks cook, combine the remaining barbecue sauce, the apple juice concentrate, sugar, fennel, cinnamon, star anise and habanero in a medium saucepan and cook until heated through and slightly reduced, about 30 minutes; stir in the cilantro. Remove 1/4 cup of the sauce and set aside until cool enough to add to the creme fraiche.
• Remove the ducks to a cutting board, let rest for 15 minutes and shred into bite-sized pieces. Put the meat in a bowl and toss with the sauce.
• Whisk together the creme fraiche, cooled reserved sauce and the lime zest and juice in a medium bowl.
• To assemble, spread some of the creme fraiche mixture on the top and bottom buns. Mound some of the duck on the bottom of the buns, top with some of the pickled green onions, put the bun tops on top and enjoy.

Steps:

• Prepare a smoker for cold smoke. Place duck breasts on a smoker rack and put in the smoker for 15 minutes. Remove from the smoker.
• In a small bowl add fresh lime juice to sour cream and stir. Season with salt, to taste, and refrigerate until ready to serve.
• Preheat oven to 350 degrees F. Place the duck breasts in an ovenproof saute pan and place in the oven. Roast duck for 10 minutes or until medium rare. Remove from the oven and allow to cool.
• Using a sharp knife, dice the duck breast into 1/2-inch pieces. Place the canola oil in a large saute pan over medium high heat. Add diced duck and season with salt and pepper. Stir in the barbeque sauce and bring to a boil and immediately remove from heat.
• Place 4 flour tortillas on a clean cutting board. Divide the duck mixture onto the tortillas. Sprinkle the sauteed Maui onion, mango, poblano chili, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining 4 tortillas and brush each side with canola oil. Bring a large saute pan or griddle to medium heat.
• Place 1 tortilla stack in the pan or griddle and cook until golden brown or about 3 minutes. Using a spatula flip tortilla over to cook other side. Remove from pan and place on cutting board and cut into 6 wedges. Place on a warm plate and dab lime sour cream on each wedge and garnish with a cilantro sprig. Repeat with the remaining tortilla stacks.

Steps:

• Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.
• Preheat oven to 350°F. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter.
• Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet.
• Bake until tortillas are golden and cheese melts, about 5 minutes.
• Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.

Steps:

• Caramelized Onions: heat the olive oil in a large skillet and add the onion. Cook for 10 minutes or until tender. Add the vinegar and sugar. Cook for 3 minutes or until sugar is dissolved and the mixture is light brown. Remove from the heat.
• Place 3 tortillas on a baking sheet. Cover each tortilla with fontina cheese, caramelized onion and goat cheese. Top each with a second tortilla. Brush the tops with olive oil.
• Bake at 350°F for 8-10 minutes or until the tops are golden brown and the cheese is melted. Repeat until all ingredients are used.
• Cut each quesadilla into 4 wedges.
• Serve hot.