Preparation:
* Note 1: See the "New Mexico-Style Grill Sauce" recipe which is included in this collection.
* Note 2: See the "Spicy Mango Salsa" recipe which is included in this collection.
Put duck legs in a casserole and brush on the New Mexico-Style Grill Sauce. Pour stock around legs. Cover and bake for 3 hours at 300F, basting with grill sauce every 30 minutes. Let cool, and pick off duck meat (meat should equal at least 1/2 cup.
Prepare a wood or charcoal fire and let it burn down to embers.
Place 2 tortillas on work surface. Spread half the cheeses, duck meat, and mushrooms on each and season to taste with salt and pepper. Stack the 2 layers, cover with the remaining tortilla, brush with 1 tablespoon oil, and sprinkle evenly with chile powder. May be prepared ahead up to this point and refrigerated.
Grill for 3 minutes on each side, or until the tortillas are slightly crisp and the cheese has melted.
Cut into quarters and serve hot,
Garnished with the Spicy Mango Salsa.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3637 |
