Category Archives: Duck

Duck Quesadillas with Blueberry & Rasberry Chipotle Sauce

Have you ever been to Coyote Blues?  No?  It’s located in Lafayette, LA and a new location has just opened in Baton Rouge, LA.  It’s kind of a Mexican restaurant with a Cajun flair.  I’ve been a few times, but recently went for my birthday and took a friend’s advice and ordered the duck quesadillas.  My first bite was pure heaven.  I decided to be generous and give my husband a bite, who immediately wished HE had ordered that!  The same friend who recommended this most fabulous meal also has an at home recipe for it.  Thank you, Scrumtiously Sassy for sharing this with me!  We cut our recipe down a bit, but forgot to cut the sauce down but that’s okay because my husband loves it so much he’d probably eat it on ANYTHING!

Duck Quesadillas with Blueberry & Rasberry Chipotle Sauce


4 duck breasts

flour tortillas

shredded Mexi-cheese blend

green onions, chopped


Marinade ingredients:

1/4 cup olive oil

1/8 cup red wine vinegar

desired seasonings (we used smoked paprika, cayenne, salt, black pepper, garlic and onion powders)

Sauce Ingredients:

16 oz. frozen blueberries

12 oz. frozen rasberries

1.5 cup sugar

1 cup ketchup

1/4 cup red wine vinegar

2 tablespoons honey

5 tablespoons cane syrup

5 chipotle peppers in Adobo sauce

2 tablespoons smoked paprika


Mix all the marinade ingredients together and soak duck breasts in marinade overnight.  Cook on grill until duck is cooked to your liking.  Cut into small pieces.

Make your sauce:

Heat all sauce ingredients together.  When the berries start to break down, remove from heat and puree using an immersion mixer.  Strain to get the seeds out and return to the pot, heating until it’s your desired dipping consistency.  Keep warmed.

Make quesadillas:

In a nonstick skillet, heat a small pat of butter.  When it’s melted, add flour tortilla and on one half place cheese, duck and green onions.  You can add a small amount more of cheese on top if you like.  Fold empty half over onto filled side.  Cook, flipping until golden on each side.  Repeat with remaining.

Serve quesadillas with dipping sauce and your favorite side dishes.  We served ours with a side of grilled corn, sausage and pineapple.

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Duck Quesadillas with Blueberry & Rasberry Chipotle Sauce






The Verdict:  Wow.  This was just as good as eating it in the restaurant!  It’s so good, I know we will be making it again soon!  When you make it, make sure you make the sauce because I really think that the sauce is what makes it so fantastic.  You could probably get the same general concept of it using steak, but if you have duck available, do use that!  It’s just incredible.  Mmm….