Glazed Duck Quesadillas

Ingredients for Duck Quesadillas

  • 4 7½-inch gluten-free, soft 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 (see Recipe Tips)
  • 1/4 cup (60 mL) plus 2 tbsp vegetable oil
  • 1 tsp 5-spice powder (available at
    spice shops and Asian groceries)

Recipe Tips

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

This Glazed Duck Quesadillas recipe will wow your friends in cool or chilly weather.

File this one under: a fusion appetizer that’s impressively easy to make. You’ll first make a simple orange glaze, then marinate some duck breast, and next sear it in a pan. Bake that duck breast for 8 minutes, then slice it up.

Put into a gluten-free (or regular tortilla) along with grated carrots, green onion, bean sprouts and plum sauce and – tada! You’ve made allergy-friendly Glazed Duck Quesadillas.

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


Instructions for Duck Quesadillas

  1. Preheat oven to 350 degrees F. In a small saucepan, combine the orange juice with the 5-spice powder. Simmer until reduced by half and let cool.
  2. 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.
  3. 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.
  4. Transfer duck to oven; roast for 8 minutes, or until cooked through. Remove from oven, cool and slice thinly.
  5. 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.
  6. 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.
  7. Cut each quesadilla into four triangles and serve.

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