Triangle Grille chef shares quesadilla recipe

Lexington’s newest fine dining restaurant, Triangle Grille, has been open for almost a month and it’s already generating a buzz.

Executive chef Joshua Winslow’s menu is inspired by locally produced foods. Many of his dishes feature Kenny’s Farmhouse cheeses, Sunrise Bakery breads, and wild mushrooms from Sheltowee Farms.

Winslow began his culinary career in 1992 as a line cook at Lexington’s Merrick Inn. After he graduated from high school, Joshua moved to Charleston, S.C., where he received a degree in culinary arts from Johnson & Wales University and cooked under the guidance of Donald Barickman, one of the South’s most prominent chefs. He moved to Philadelphia after graduation and worked for world renowned chef Georges Perrier at five-star restaurants Le Bec Fin and Brasserie Perrier. He also worked at L’Absinthe Brasserie and Gramercy Tavern, and returned to Kentucky in 2005 and most recently was the executive chef at Murray’s and Merrick Inn.

Triangle Grille is at 369 West Vine Street in Lexington, inside of the Hilton Lexington/Downtown. Call (859) 281-3773.

Winslow shares one of his favorite recipes with our readers.

Roasted duck quesadilla

1 5-ounce duck breast

Salt and pepper to taste

1 tablespoon butter

1 10-inch flour tortilla shell

2 ounces shredded fontina cheese

2 ounces caramelized onions

1 ounce baby arugula

1 ounce apricot jam

Score the skin of the duck to create more surface area to render the excess fat.  Season with salt and pepper.
In medium satue pan, sear the duck skin side down, allowing fat to render and skin to turn golden brown and crispy (about 4 minutes) flip and place pan in oven at 350 degrees for 4 additional minutes.  This will cook the duck to medium or a nice pink throughout.  Let rest 5 minutes, then slice into thin strips.
In large saute pan, add the butter then the tortilla.  Place cheese evenly over the entire tortilla. Add the duck and onions to one side, then the arugula to the other.
Fold the tortilla in half and cook until cheese has melted and ingredients are warmed through, then remove.
Cut into triangle strips and serve with apricot jam. Makes 2 servings.

Apricot jam

1 10-ounce jar apricot preserves
1 tablespoon fresh ginger, peeled and finely minced
1 teaspoon red pepper flake
1 ounce soy sauce
1 ounce rice vinegar
1 tablespoon fresh mint, finely chopped

In medium sauce pot, add all ingredients but mint.  Bring to a simmer, stirring frequently, and cook for 10 minutes.  Remove and cool. Once cooled, add chopped mint and serve.

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