- 1 Duck (approx. 5 pounds)
- 1 tbsp. Kosher Salt
- 2 Tbsp. Unsalted Butter
- 1 cup sliced Fresh Shiitake Mushrooms
- 1 Large Red Onion, thinly sliced
- 12 Flour Tortillas
- 1 cup crumbled Stilton Cheese
- 1 bunch fresh Cilantro (or Parsley), trimmed & chopped
- 2 Tbsp. Corn or Canola oil for frying
Preheat the oven to 450°F. Rinse the duck with cold water and pat dry with paper towels. Rub duck, including the cavity, with salt. Prick skin thoroughly to help render the fat. Place duck, breast side up, on a rack in a roasting pan, and roast until golden brown, about one hour. The duck should be cooked fairly rare. Let cool, and then carve meat from carcass, leaving some skin intact, if desired. Slice meat into 2-inch by 1-inch long strips.
Place a medium-sized skillet over medium-high heat. When the skillet is hot, melt the butter and sauté the mushrooms and onion together until tender; about 5 minutes.
Preheat the oven to 200°F. Place 1 of the tortillas on a flat surface. Cover with pieces of duck and some of the mushroom-onion mixture, sprinkle with some of the cheese and cilantro and cover with another tortilla. Assemble the 5 remaining quesadilla the same way.
To cook: heat a steel or cast-iron pan over medium-high heat and add 1 teaspoon of the oil. Slip a quesadilla into the skillet and brown for 2 to 3 minutes on each side. Remove the Quesadilla to a heated platter and place in warm oven until all are cooked.
Cut each quesadilla into wedges and serve with your favorite salsa, guacamole, and crème fraiche on the side. SERVES 6.
Shiitake mushrooms and duck in a quesadilla? Why not! It’s a combination that has become a big hit at Santacafé. Serve this inspired variation on a Southwest classic as an elegant one-course meal.