Fruity Asian Duck Quesadilla

Filling: Remove skin from duck breasts and mince the meat in a grinder or food processor. Chop shallots and fry in cooking oil until translucent, add duck mince and cook for 5 minutes. Add mango and pineapple and deglaze with Shaoxing wine. Add Kikkoman Teriyaki Glaze and five-spice powder to the pan and reduce, then fold in coriander.

To serve: Place tortillas in the pan and put some of the filling on one half. Close into a crescent shape and toast until golden brown on both sides. Cut in half before serving.