Chipotle Duck (or Goose) Quesadillas

Hunting season is right around the corner so this is a great recipe to help you clean out the freezer of last year’s ducks!

These Chipotle Duck Quesadillas are smoky and flavorful and come together fairly easy. It works for any type of duck meat you have in your freezer or you can even use goose! To make these delicious quesadillas, we’ll start assembling our crock pot with our skinless duck breasts and top it with ingredients that make the best chipotle flavored broth. Since we’re cooking the meat in a crockpot, you’re free to spend your day however you wish with little time actually cooking. After some hours pass, the duck is unbelievably tender and falls apart with ease. Once the meat is shredded, all we’ll have to do is assemble our quesadillas and cook them until the tortillas are golden and the cheese inside has melted. So easy!

What You’ll Need To Make This Recipe:

• The Meat: this recipe calls for duck breast but any type of goose breast works great too
• Chipotles in Adobo: the star of the show!
• Onions
• Garlic
• The Acids: this is what helps tenderize the meat, while also adding lots of flavor. We’re using lime juice and apple cider vinegar.
• Beef Broth
• Seasonings: garlic powder, onion powder and of course, salt and black pepper.
• The Fixings: assemble your quesadilla with your favorites! I like to use traditional ingredients, but you can use whatever your favorites are: jalapeños, corn, etc

Looking for More Waterfowl Recipes?

Give these a try:

• Sweet and Sour Duck
• Tequila Lime Wild Duck Fajitas
• Goose Jalapeño Poppers with a Jalapeño Ranch Dipping Sauce

Chipotle Duck (or Goose) Quesadillas

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Chipotle quesadillas filled with lots of cheese and slow cooked tender smoky duck or goose meat.

• Author: Jenn Homa

Ingredients

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For the Shredded Chipotle Duck:

• 4 Mallard Breasts (can swap with any Duck/Goose Breasts), Skin Removed
• Salt and Pepper
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1/2 Yellow Onion, Sliced
• 1–1.5 cups Beef Broth
• 2–3 Chipotles in Adobo Sauce, Chopped
• 1 tbsp of the Adobo Sauce, from the Chipotle Pepper Can
• 2–3 Garlic Cloves, Smashed
• 2 tbsp Apple Cider Vinegar
• Juice from One Lime

For the Quesadillas:

• Olive Oil
• 4–6 Flour Tortillas
• 2–3 cups Shredded Cheese  (Quesadilla Cheese, Cheddar, or Mexican Blend)
• Sour Cream, For Serving (Optional)
• Salsa, For Serving (Optional)

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Instructions

To Prepare the Shredded Duck:

1. Trim duck of any fat or unwanted pieces then add to the bottom of your crockpot. Season lightly with salt and pepper.
2. Top the duck with onion powder, garlic powder, sliced onions, beef broth, chipotles in adobo sauce, a tablespoon of the adobo sauce from the can, smashed garlic cloves, apple cider vinegar, and lime juice. Set your crockpot to low and cook for 6 hours or until the duck shreds easily when you pull at it with a fork.
3. Once the duck is for tender, remove it from the crockpot and shred it completely. Pour a few tablespoons of the crockpot liquid over top of the duck meat.You can also reserve this liquid for dipping; keep it on warm until you’re ready to serve.

To Prepare the Quesadillas:

1. Preheat your griddle or cast iron skillet to medium-high heat. Add a small amount of oil as needed. Then place one tortilla down. To the tortillas, sprinkle on the duck meat, cheese, and your desired fillings. You can add some of the remaining crockpot liquid if you feel it needs more juice. Once your quesadilla is filled to your liking, place the other tortilla directly over top. Cook the bottom tortilla for 2 to 3 minutes then flip and cook for another 3 to 4 minutes or until the cheese has melted and the tortillas are crisp.
2. Continue this process with the remaining tortillas. Keep warm as you cook the others. Serve with salsa and sour cream on the side for dipping.