Best Leftovers Duck Mango And Caramelized Onion Wrap Recipes

Duck with Mango image

Provided by PetsRus

Categories Duck

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

4 duck breasts
salt
white pepper
3 tablespoons duck or 3 tablespoons chicken stock
2 tablespoons butter
2 tablespoons mango chutney, if there are large pieces of mango in the chutney,chop them finely
2 tablespoons orange juice
1 tablespoon brandy or 1 tablespoon armagnac
1 teaspoon potato flour or 1 teaspoon cornstarch
water
1 mango, peeled,stoned and sliced

Steps:

Make cuts in the duck breast skin and rub with salt and pepper.
In a preheated heavy frying pan, fry the breasts on a fairly hot heat, skin side down for about 5/6 minutes until the skin has turned golden brown.
Turn over, lower the heat and cook for several minutes more until tender and to your own liking.
Remove the duck from the pan, cover and keep warm.
Skim off the duck fat from the juices in the pan, there will most likely be a lot of fat.
Add the stock to the pan, stir to deglaze, then add the butter, chutney, orange juice and the brandy.
Stir well, mix the potato flour with some water and add to the pan to thicken the sauce.
Slice the duck diagonally, arrange with the mango slices on warmed plates. Pour over the sauce.

Caramelized Maui Onion and Barbeque Duck Quesadillas image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

2 whole boneless skinless duck breasts
1 lime, juiced
1 cup sour cream
Salt and pepper
1/2 tablespoon canola oil
1 cup barbeque sauce
8 flour tortillas
1 Maui onion, sliced thin, sauteed to golden brown
1 ripe mango, peeled, seeded, and cut into thin strips
1 roasted poblano chili, peeled, seeded, and cut into thin strips
1 small red onion, cut into thin rings and grilled
1 cup grated jalapeno Jack cheese
1 tablespoons freshly chopped cilantro
4 sprigs fresh cilantro

Steps:

Prepare a smoker for cold smoke. Place duck breasts on a smoker rack and put in the smoker for 15 minutes. Remove from the smoker.
In a small bowl add fresh lime juice to sour cream and stir. Season with salt, to taste, and refrigerate until ready to serve.
Preheat oven to 350 degrees F. Place the duck breasts in an ovenproof saute pan and place in the oven. Roast duck for 10 minutes or until medium rare. Remove from the oven and allow to cool.
Using a sharp knife, dice the duck breast into 1/2-inch pieces. Place the canola oil in a large saute pan over medium-high heat. Add diced duck and season with salt and pepper. Stir in the barbeque sauce and bring to a boil and immediately remove from heat.
Place 4 flour tortillas on a clean cutting board. Divide the duck mixture onto the tortillas. Sprinkle the sauteed Maui onion, mango, poblano chili, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining 4 tortillas and brush each side with canola oil. Bring a large saute pan or griddle to medium heat. Place 1 tortilla stack in the pan or griddle and cook until golden brown or about 3 minutes. Using a spatula flip tortilla over to cook other side. Remove from pan and place on cutting board and cut into 6 wedges. Place on a warm plate and dab lime sour cream on each wedge and garnish with a cilantro sprig. Repeat with the remaining tortilla stacks.