For this recipe, you will need 2 boneless, skinless duck breasts, one lime, sour cream, salt, canola oil, one small onion, ground black pepper, barbecue sauce, tortillas, one ripe mango, one poblano chili, one small red onion, shredded Jalapeno Jack cheese, and fresh cilantro.
To prep for this recipe, you will need to juice your lime. Dice the yellow onion and slice the red onion. Peel, seed and cut the mango into thin strips. Peel and remove the stem from the poblano chili and cut it into then strips. Chop enough fresh cilantro to make 1 tablespoon. Grill both the poblano pepper and the red onions slices.
Prepare your smoker for cold smoke. Place the duck breasts on the smoker and leave them there for 15 minutes then remove. In a small bowl, combine the juice from the lime with 1 cup of sour cream. Season the mixture with salt and pepper then refrigerate until ready to use.
Preheat your oven to 350 degrees. Place both duck breasts in a saute pan and then in the oven. Let them duck breasts roast for 10 minutes or until they are medium rare. When you remove them from the oven, sit them aside to cool. After they are cool, cut the breasts into 1/2 inch pieces.
In a large saute pan over medium heat, place 1/2 teaspoon of canola oil. Add the diced onion and saute for 3 minutes. Add the diced duck breast and season with salt and pepper. Add 1 cup of barbecue sauce and bring that to a boil then remove from the heat.
Place four flour tortillas on your work surface. Evenly spread the duck mixture among the tortillas. Sprinkle each with a bit of the mango, poblano chili, red onion slices, shredded Jalapeno Jack cheese, and chopped cilantro. Top each flour tortilla with another tortilla and brush each side with canola oil.
Heat a large skillet over medium heat and place one tortilla in the center. Let it cook a minute or two on each side until brown. Use a spatula to flip the quesadilla. Cut into six sections and serve with the lime sour cream and a cilantro sprig.