Peking Duck Quesadilla

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

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

Preparation
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 and fry tortilla with a little butter on both sides.

Put in pre-heated 350 degree F oven for 10 minutes.