Grilled Duck Quesadillas with Cilantro Cream
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.
Make Ahead Tip: Grill the duck (Step 2), cover and refrigerate for up to 1 day.
1 1/2 starch, 2 medium-fat meat