Hoisin Duck Quesadilla with Plum & Pear Slaw, Chipotle Aioli
Eric LeVine (Executive Chef / Owner, 317 Mainstreet | Vice | The James Room | Stage 317)
A healthful sample from Chef Eric’s new cookbook, Forkin’ Good, that punches his aesthetic home, rounded out his keynote.
Photo courtesy Dana Gibbons Photography/Ivan Pieda Photography/AGNYC Productions Inc.
YIELD
300 servings
HOISIN DUCK QUESADILLA INGREDIENTS
20 lbs pulled roasted duck, Maple Leaf Farms
2½ qts hoisin sauce
1¼ cups soy sauce
¾ qt ginger, grated
1½ gal scallion, chopped 300 ea 4" flour tortilla
METHOD
1. Combine all ingredients except tortillas and mix thoroughly.
2. Divide mixture into the 300 tortillas.
3. Roll and bake in oven at 350°F for 12 minutes.
PLUM & PEAR SLAW INGREDIENTS
20 heads napa cabbage, shredded 20 ea pears, shaved thin
20 ea plums, shaved thin
10 cups mayo
5 cups celery salt
2½ cups rice wine vinegar
METHOD
Combine all ingredients and mix thoroughly until cabbage is coated, reserve.
CHIPOTLE AIOLI INGREDIENTS
4 cups chipotle paste
1 gal mayo
2 cups lemon juice
METHOD
Combine all ingredients in blender and purée until smooth.
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