Chef Josh Kroner has been a driving force behind the farm to table movement in the Hudson Valley since he opened his first restaurant in 1998. As executive Chef/Owner of Terrapin Restaurant, voted Best Restaurant in Dutchess County in 2010 & 2011, he continues to please Hudson Valley diners with his New American cooking, blending aspects of French, Southwestern and Asian cuisines, and local, organic ingredients. He also currently serves as a board member for Hudson Valley Restaurant Week.
Roll invited Chef Kroner to contribute a favorite recipe to our series. He sent the following.
BBQ Duck Quesadilla
12 8” Flour Tortillas
1 Small red onion, chopped
1 Jalapeño chile, chopped
½ pound Barbecued duck (see below)
½ pound Fontina cheese, grated
1 cup Mango-avocado salsa (see below)
1 tablespoon Olive oil
1 tablespoon Ground ancho chile powder (or sweet paprika)
Salt and pepper
Heat oven to 500 degrees. Place 4 tortillas on a flat work surface. Sprinkle ½ tablespoon each of chopped red onions and jalapeños over each tortilla. Divide cheese and into 8 portions and duck into four portions. Spread one portion of duck and of cheese over each tortilla. Season lightly with salt and pepper. Cover each quesadilla with another tortilla and repeat the same procedure with onions, chiles, and cheese, minus the duck. Cover with the remaining four tortillas. Lightly oil the top tortilla with olive oil and dust lightly with the ancho powder. Bake in oven for 5 – 10 minutes, until top tortilla is crispy, but not burned. Divide hot quesadillas into wedges and serve with mango-avocado salsa.
BBQ Duck Recipe
1 pound Duck legs, skinned
½ cup Barbecue sauce
2 cups water
Salt & pepper
Season duck legs and place in pot with sauce and water. Make sure that liquid covers the duck legs, if not add more water and barbecue sauce. Cook at simmer for 3 hours, until meat falls easily from bone. Remove meat from liquid and continue boiling until it is reduced to a thick sauce; be careful not to burn sauce here. Let meat cool and carefully remove bones and cartilage. Combine sauce with picked duck meat and you are ready to use it.
Mango-Avocado Salsa Recipe
2 Ripe Haas avocados, diced
1 Ripe mango, diced
2 tablespoons Chopped red onion
1 tablespoon Chopped jalapeño
2 tablespoons olive oil
2 tablespoons lime juice
salt & pepper to taste
Combine all ingredients in a bowl and season to taste.
restaurant | bistro | bar | catering
executive chef/owner josh kroner