Submitted by Richard Walton of Bay City, Texas


  • Breast fillets of 6 teal
  • 12-oz. carton of pico de gallo
  • 1/2 bag baby spinach, stems removed
  • 8 flour tortillas
  • 2 cups grated Monterey Jack cheese
  • 1/4 stick butter or margarine
  • 2 cups grated cheddar or American cheese


  1. Cut breast fillets into 1/4- to 1/2-inch strips, season lightly with salt, pepper, red pepper, garlic and onion powder.
  2. Melt butter in skillet and saute duck until mid-rare.
  3. Add approximately 10 oz. pico de gallo and continue sauté.
  4. When duck nears medium doneness, add spinach and lightly saute to wilting. Remove from heat and set aside.
  5. Place 4 tortillas on cookie sheet and cover with Jack cheese. Using slotted spoon, drain duck and spoon over cheese, covering tortilla.
  6. Liberally sprinkle cheddar or American cheese, then top with 2nd tortilla.
  7. Bake 20 minutes at 300 degrees, flattening periodically.
  8. Remove from oven and cut each quesadilla into 4-6 triangles.
  9. Serve with salsa, guacamole, sour cream and a nice Cabernet.