The EatingWell Healthy in a Hurry Cookbook (2006)
Duck's gotten the unfortunate reputation of being both hard to cook and far too fatty. But duck breasts, with the skin removed, make a sophisticated, quick dinner, perfect for when company drops by. Still, you can substitute chicken breasts here, if you like. Serve these creamy quesadillas with a pitcher of Sangria or a fruit punch.
Active Time: 40 minutes |
Total Time: 40 minutes
12 ounces boneless duck breast, skin removed
1 teaspoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped fresh cilantro
1/4 cup low-fat plain yogurt
3 tablespoons reduced-fat sour cream
4 10-inch whole-wheat tortillas
2 scallions, sliced
3/4 cup shredded reduced-fat pepper Jack cheese
4 lime wedges
Preheat grill to medium.
Rub duck breast with oil and sprinkle with salt and pepper. Grill, turning every 3 minutes, until an instant-read thermometer inserted into the center of the breast reads 145°F, about 12 minutes total. Allow to rest at least 5 minutes before slicing very thinly crosswise.
Meanwhile, mix cilantro, yogurt and sour cream in a small bowl until combined.
Cover one half of each tortilla with sliced duck, scallions and cheese. Fold the tortillas in half and carefully transfer them to the grill. Grill until the quesadillas are crispy and golden and the cheese is just melted, 11/2 to 3 minutes per side. Slice each quesadilla into 4 wedges and serve with the cilantro cream and lime wedges.
Per serving :
12 g Fat;
6 g Sat;
4 g Mono;
50 mg Cholesterol;
23 g Carbohydrates;
19 g Protein;
2 g Fiber;
627 mg Sodium;
283 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 2 medium-fat meat
Tips & Notes
Make Ahead Tip: Grill the duck (Step 2), cover and refrigerate for up to 1 day.