Ingredients:
1 (8-ounce) package white or cremini mushrooms, sliced
1 cup thinly sliced red onion
2 teaspoons chopped fresh thyme or ½ teaspoon dried
½ teaspoon salt
1/8 teaspoon black pepper
1 pound cooked duck breast, skin removed and breast thinly sliced
4 ounces soft goat cheese, crumbled
4 (8-inch) fat-free flour tortillas
½ cup chutney, such as Major Grey’s
Directions:
Spray large nonstick skillet with nonstick spray; set over medium-high heat. Add mushrooms, onion, thyme, salt, and pepper; cook until mushroom juice is evaporated, about 8 minutes. Transfer to bowl. Wipe skillet clean.
Layer one-fourth of duck, mushroom mixture, and goat cheese on one half of each tortilla; fold unfi lled half of tortilla over fi lling. Spray with nonstick spray.
Spray skillet with nonstick spray; set over medium-high heat. Place 2 quesadillas, sprayed side down, in skillet; cook, until browned in spots, about 3 minutes. Spray quesadillas with nonstick spray; turn. Cook until heated through, about 2 minutes. Repeat. Cut each quesadilla into 4 wedges; serve with chutney.
The best time to serve this famous Cantonese dish is in the autumn and winter. The sauce resulting from this subtly balanced blend of seasonings is delicious.
The various cooking processes used in this dish may seem too time-consuming, but the duck is at once made crispy and moist, smoky and aromatic.
Duck stuffed with glutinous rice is popular with most Chinese, irrespective of the region they come from. The stuffing can be made a day in advance and refrigerated, but if it is, bring it out so that it will be at room temperature before being stuffed into the duck.
