Fruity Asian Duck Quesadilla

Total time 25 mins

Mexico meets Asia in this delicious fusion recipe Instead of chicken and cheese, surprise your guests with a spicy filling of duck, mango and pineapple. Kikkoman Teriyaki Glaze delivers full-bodied sweet flavour without hours of simmering.

Ingredients

10 portion(s)

700 g

wheat tortillas

Filling:

500 ml

Kikkoman Teriyaki Glaze

2 kg

duck breast

500 g

mango, diced

500 g

pineapple, diced

3 tsp

five-spice powder

100 ml

Shaoxing wine

400 g

shallots

4 tbsp

fresh coriander, finely chopped

100 ml

cooking oil

Preparation

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.

Recipe-ID: F1011

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