Mini Duck Quesadillas w/Avocado Crema

Directions

1. Scoop flesh from the avocado and mash it with garlic powder, onion powder, lime juice and lime zest until smooth. Fold in the sour cream Salt and pepper to taste. Transfer to a piping bag and set aside.
2. Shred duck meat with your hands (or 2 forks, if you prefer). Place duck meat in a skillet set over medium heat and cook 5 minutes, until warmed through.
3. Mince the jalapeño, removing the seeds and ribs. Mince the chipotle pepper and red onion. Add the jalapeño, chipotle pepper, red onion, lentils, cumin, and turmeric to the skillet with the duck confit and fold thoroughly to combine. Salt and pepper to taste.
4. Using a 2-inch round cookie cutter cut each large tortilla into 4 smaller ones. Fill each small tortilla with about 1 tablespoon of duck mixture, top with about 1 teaspoon of queso fresco and fold in half.
5. Brush a small amount of oil onto a skillet set over medium heat and cook mini quesadillas until the insides are warm and the tortillas are lightly browned.
6. Top each quesadilla with a dollop of avocado crema, Garnish with an edible flower petal and serve.