Glazed Duck Quesadillas

Ingredients

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‚ÅÑ4 cup (60 mL) bottled plum sauce*
1‚ÅÑ4 cup (60 mL) plus 2 tbsp vegetable oil
1 tsp 5-spice powder (available at
spice shops and Asian groceries)

*When using packaged ingredients, always carefully check labels for allergens, and contact the manufacturer if in doubt.

Makes: 4 servings
Free of: gluten and all top allergens

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.

Simon Clarke is a chef and recipe developer.