Fruity Asian Duck Quesadilla
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.
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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