A little recap from another post. On Sunday I smoked a fresh Pekin duck for making Smoked Duck Quesadillas yesterday.
The duck right before it was done.
After the duck cooled down some I pulled the meat and stuck it in the fridge. Yesterday as I was warming it on the stove top that delicious smoky aroma began to just barely escape the covered pan and consume the kitchen air.
To make sure it was moist and delicious I added two teaspoons of rendered smokey duck fat from Sunday's smoking process back into the meat. Mmmm.......
As the meat was warming I worked on a couple of other things. One being a Blueberry & Raspberry Chipotle dippy/glazing sauce.
Straining to remove the raspberry seeds.
This will be good for other grilling uses too!
Almost a last minute decision I decided to make Crawfish Quesadillas too so I made a quick crawfish filling.
One of the crawfish filled quesadillas
Smoked Duck with extra cheese
I even made a couple with some leftover grilled chicken from Sunday but no picture of those.
Oh, I forgot to mention the other things I made which were fresh homemade Pico De Gallo and a Cheesy Corn & Rice caserole and I opened a can of refried black beans.