Have some duck meat left
over from duck hunting season? Well, it the fifth of May and here is a waterfowl recipe
you may like and kick back and enjoy and you might as well have some Margaritas
at the same time!
Duck Quesadilla
- 1 lb. boneless Duck breast meat
- 1 tbsp. oil
- 1 (1 oz.) pkg. dry fajita seasoning mix
- 10 (10-inch) Corn or flour tortillas
- 8 oz. Sargento fine shredded 4-cheese Mexican
- 1 tbsp. bacon bits
- 1 onion chopped
- 2 peppers, chopped
Preheat the broiler. Cut
the duck meat that you got while hunting into small cubes and prepare with the fajita seasoning mix. Broil
5 minutes, or until duck is just a little pink on the inside or the meat
reaches 165 degrees. Preheat oven to 350°F. Heat oil in a large sauce pan over
medium heat. Mix in the seasoned duck, onion & pepper. Slowly cook and stir
for 10 minutes, or until the vegetables are tender. Layer 1/2 of each tortilla
with duck mixture, cheese, and desired amount of bacon bits. Top with cheese.
Fold the tortillas. Bake in the preheated oven for 10 minutes, or until cheese
has melted. Serve with Refried beans and Spanish rice and chase it all down
with some Margaritas
Perfect Margarita
- 1 lime, cut into 6 wedges
- Coarse salt
- Ice cubes
- 1 3/4 cups tequila
- 1/4 cup Cointreau
- 1/4 cup Grand Marnier
- 1/4 cup freshly squeezed lime juice
- 2 to 4 tablespoons Lyme syrup
To
salt-rim the glasses, rub a cut lime around the rim of each glass. Fill a
saucer with salt, and dip each glass, upside down, into the salt. Set aside.
Fill a blender jar
three-quarters full of ice cubes. Pour tequila, Cointreau, Grand Marnier, lime
juice, and syrup over the ice. Begin blending on low, then increase the
speed to high, until the ice is very finely chopped and the mixture is frothy.
Taste for sweetness, adding more syrup if necessary. Blend a few seconds
more, and pour into the salt-rimmed glasses. Serve immediately. I hope you enjoy this waterfowl and margarita
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