Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    skinless duck legs
   1      cup           New Mexico-style grill sauce -- see * note 1
     1/2  cup           chicken stock
     1/2  cup           grilled -- sliced shiitake
                        -- mushrooms caps
   3                    six-inch flour tortillas
     1/4  cup           grated Monterey Jack cheese
     1/4  cup           grated white cheddar cheese
                        salt -- to taste
                        freshly ground black pepper -- to taste
     1/2  cup           spicy mango salsa -- see * note 2

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