Goat Cheese Cures All Ills

Remember that duck I brined? Well, we ate the last of it in a quesadilla. But the idea of salsa with duck disturbed me, so I chopped the duck meat, sautéed it in olive oil for a few minutes, then browned it between two fresh tortillas. The trick was the liberal application of goat cheese. Wow! It really worked. The goat cheese was a bit pungent, so it  balanced out the richness of the duck (I’m not crazy. I left some of the fat). This is an idea that I plan to explore at great length for the next several years. Oh, it went well with an oaky Chardonnay. Who knew?

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