Duck Confit Quesadillas

Name: Duck Confit Quesadillas
Ingredients: 2 pieces of duck leg confit, skin discarded and meat coarsely shredded (1 1/2 cups); 1 small red onion, finely chopped; 2 jalapenos1 seeded and minced, 1 thinly sliced; 3 tablespoons finely chopped cilantro, plus 2 tablespoons whole leaves; Kosher salt and freshly ground pepper; 1 small zucchini, cut into 1/4-inch dice; 1 small yellow squash, cut into 1/4-inch dice; 1 plum tomatohalved, seeded and cut into 1/4-inch dice; 2 tablespoons fresh lime juice; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1/2 cup mayonnaise; 2 chipotles in adobo sauce, seeded and minced; 1 tablespoon fresh lemon juice; 1 teaspoon honey; Six 8-inch flour tortillas; 4 ounces Monterey Jack cheese, shredded (1 cup); 2 scallions, white and tender green parts, thinly sliced

17 ingredients

16 steps

Ingredients

2 pieces of duck leg confit, skin discarded and meat coarsely shredded (1 1/2 cups)
1 small red onion, finely chopped
2 jalapenos1 seeded and minced, 1 thinly sliced
3 tablespoons finely chopped cilantro, plus 2 tablespoons whole leaves
Kosher salt and freshly ground pepper
1 small zucchini, cut into 1/4-inch dice
1 small yellow squash, cut into 1/4-inch dice
1 plum tomatohalved, seeded and cut into 1/4-inch dice
2 tablespoons fresh lime juice
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup mayonnaise
2 chipotles in adobo sauce, seeded and minced
1 tablespoon fresh lemon juice
1 teaspoon honey
Six 8-inch flour tortillas
4 ounces Monterey Jack cheese, shredded (1 cup)
2 scallions, white and tender green parts, thinly sliced

Directions

1

Preheat the oven to 350.
2

In a bowl, combine the duck confit with half of the chopped red onion, the minced jalapeno and 1 tablespoon of the chopped cilantro.
3

Season with salt and pepper.
4

In another bowl, mix the remaining red onion with 1 tablespoon of the chopped cilantro, the zucchini, yellow squash, tomato, lime juice and 2 tablespoons of the olive oil.
5

Season with salt and pepper.
6

In a small bowl, whisk the mayonnaise with the chipotles, lemon juice, honey and the remaining 1 tablespoon of chopped cilantro.
7

Season with salt and pepper.
8

Arrange the tortillas on a work surface.
9

Spoon the duck confit mixture on the bottom half of each tortilla and top with the cheese.
10

Fold the top half of each tortilla over the filling.
11

In a very large skillet, heat 2 tablespoons of the olive oil.
12

Add 3 of the quesadillas and cook over moderate heat, turning once, until crisp on the outside and the cheese has melted, about 5 minutes.
13

Transfer the quesadillas to a baking sheet and keep warm in the preheated oven; cook the remaining 3 quesadillas in the remaining 2 tablespoons of olive oil.
14

To serve, cut each quesadilla into 3 triangles.
15

Top each triangle with a dollop of chipotle mayonnaise and a large spoonful of the zucchini salsa.
16

Garnish with the cilantro leaves, scallions and thinly sliced jalapeno and serve at once.