Ingredients
Duck
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Oil 50 ml
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160g Duck thigh fillets 8 x
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Water 1 l
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Tortillas 20 x
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Jack cheese, grated 600 g
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Eschallots, sliced 300 g
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Coriander, chopped 40 g
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Goat cheese, crumbled 300 g
Preparation
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Duck
- In a pan, heat the oil and seal the duck on both sides. Once sealed place into a half gastronome with high sides.
- In a large jug mix the Knorr Mexican Chunky Salsa Mild GF, KNORR Concentrated Liquid Stock and water. Pour over sealed duck, top with a lid and place in the oven on 160 degree Celsiusfor 2 hours.
- Once cooked – remove lid and carefully remove the duck from the liquid. Allow to cool a little and then shred meat. Set aside ready to use.
- Take a tortilla, add cheese, shredded duck, eschallots, coriander, goats’ cheese and KNORR American Chipotle BBQ Sauce GF, topping it all with a second tortilla.
- Move to heated pan and toast both sides until golden brown and cheese is melted.
- Repeat these steps until all quesadillas are used.
