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.


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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 degrees 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, 1 1/2 to 3 minutes per side. Slice each quesadilla into 4 wedges and serve with the cilantro cream and lime wedges.


Make Ahead Tip: Grill the duck (Step 2), cover and refrigerate for up to 1 day.

Nutrition Facts

288 calories; protein 19.7g; carbohydrates 25.2g; dietary fiber 3.4g; sugars 1.6g; fat 12.3g; saturated fat 5.5g; cholesterol 50.4mg; vitamin a iu 388.9IU; vitamin c 4.3mg; folate 19.4mcg; calcium 244.9mg; iron 2.4mg; magnesium 19.9mg; potassium 203.6mg; sodium 637.2mg; thiamin 0.1mg.

1 1/2 starch, 2 medium-fat meat