Duck Confit Quesadillas
Sautéing the duck legs
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All the fat is being rendered from the skin
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The meat is ready
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The sauce and the salsas
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Assembling the quesadilla
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Enjoy
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These quesadillas are a real treat for your taste buds. The flavors explode in your mouth. I like to use Mi Rancho soft flour tortillas but you can any tortilla you like. I have used whole wheat sprouted tortillas. The same goes for the cheese, it is a matter of taste. I love the soft goat cheese, my hubby likes feta better, as is the amount of cheese. Which salsa you use is entirely up to you. For store-bought, I like the corn salsa from Trader's Joe's. I have always made my mango avocado salsa with this dish. The zucchini salsa adds a refreshing and crunchy layer to the dish.
This is not as complicated as it looks, everything should be ready to go once you are ready to assemble the tortillas to cook them. These quesadillas are very filling but you can't stop eating them, and they are great the next day. One tortilla per person is plenty.
This is not as complicated as it looks, everything should be ready to go once you are ready to assemble the tortillas to cook them. These quesadillas are very filling but you can't stop eating them, and they are great the next day. One tortilla per person is plenty.
Ingredients:
Makes 6 large tortillas The duck mixture: 4 duck legs 1 large finely diced red onion (¾ cup) 1 jalapeños, seeds removed and minced 3 Tbs. chopped cilantro salt and pepper 11 ounces (300 grams) soft creamy goat cheese (or feta or grated Monterey Jack cheese) 3 Tbs. or more safflower or olive oil The zucchini salsa: 2 zucchinis, cut into ¼-inch dice (3 cups) 350 grams 1 large tomato, seeded and cut into ¼-inch pieces 2 Tbs. or more lemon or lime juice 2 Tbs. olive oil 1 Tbs. chopped cilantro ½ cup (50 grams) finely diced red onion salt and pepper Spicy sauce: 1 cup mayonnaise 2 Tbs. lemon juice 4 chipotles in adobo sauce, seeded and minced 2 tsp. honey For the garnish: sliced cabbage green onions sliced jalapeños cilantro leaves |
Directions:
The duck mixture: Sauté the legs over medium heat until the skin turns crispy. Cool the legs and tear off the meat, separating the skin…Warning: don't start eating or you can't stop. Return the skin to the frying pan and continue to sauté it until all the fat has gone. This is called a crackle, and is absolutely delicious. Drain the skin on paper towels, break it into small pieces and add to the duck meat. Cover the meat with foil to keep warm. Add the 3/4 cup of finely chopped onion, the minced jalapeño, and 3 Tbs. chopped cilantro before you start cooking the tortillas. The zucchini salsa: Combine all the ingredients in a serving bowl, cover, and refrigerate. Spicy Sauce: Mix all the ingredients in a bowl and refrigerate Assembling and cooking the tortillas: Spoon 1/6 of the duck mixture on the bottom half of each tortilla and top with 1/6 of the cheese. Fold the top half of the tortilla over the filling and press the edges together. Heat 2 Tbs. oil in your largest frying pan. Add one or two quesadillas (depending on the size of your frying pan) and cook them over medium heat, turning once. Be careful when you turn them so that the filling doesn't spill out. I like my tortillas crisp and nicely browned. Cover the cooked quesadillas with foil and keep them warm in a preheated oven. Add additional oil as you cook the remaining quesadillas. Cut the quesadillas into thirds and serve with all the condiments. Guten Appetit! Adapted from Food and Wine magazine recipe ©sunnycovechef.com |
