Free of: All top allergens and gluten.
- 4 7½-inch gluten-free, soft tortillas (such as Rudi’s plain tortillas) or regular tortillas (if not GF)
- 2 boneless duck breasts with skin
- 2 medium carrots, grated
- 1 bunch green onions, sliced
- 1 cup (250 mL) bean sprouts
- 1 cup (250 mL) fresh orange juice
- 1⁄4 cup (60 mL) bottled plum sauce*
- 1⁄4 cup (60 mL) plus 2 tbsp vegetable oil
- 1 tsp (5 mL) 5-spice powder (available at
spice shops and Asian groceries)
- Preheat oven to 350°F. In a small saucepan, combine the orange juice with the 5-spice powder. Simmer until reduced by half and let cool.
- Using a small, sharp knife, score the duck breast skin at 1/4-inch intervals. Brush duck breasts with half the orange glaze. Let stand for 15 minutes.
- Heat the 2 tbsp of oil in a medium pan. Sear duck, skin side down over medium heat for 3-4 minutes until crispy. Turn and sear other side for 3-4 minutes.
- Transfer duck to oven; roast for 8 minutes, or until cooked through. Remove from oven, cool and slice thinly.
- Spread each tortilla with plum sauce. Layer bottom half of tortilla with sliced duck, then the carrot, onion and sprouts. Fold top half over filling to create a half moon shape.
- In a large frying pan, add 2 tbsp of oil over medium heat. Fry quesadillas one at a time, turning to brown evenly on both sides. Add more oil to pan as needed.
- Cut each quesadilla into four triangles and serve.
*Note: When using packaged ingredients, always carefully check labels for allergens, and contact the manufacturer if in doubt.
Recipe by Simon Clarke
First published in Allergic Living magazine.
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