Recipe courtesy of Claire Robinson
Duck Confit Quesadillas
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- Level: Intermediate
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 761
- Total Fat
- 45 g
- Saturated Fat
- 16 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 35 g
- Cholesterol
- 108 mg
- Sodium
- 927 mg
- Level: Intermediate
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 761
- Total Fat
- 45 g
- Saturated Fat
- 16 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 35 g
- Cholesterol
- 108 mg
- Sodium
- 927 mg
Ingredients
Directions
- Cook the duck, skin-side down, covered, in a large heavy nonstick skillet over moderately-low heat until the skin is well-browned and crisp and the duck is heated through, 15 to 20 minutes. Remove the duck and pour off all but 1 teaspoon of the fat from the pan and reserve. Cook the onions in the remaining duck fat over moderate heat until crispy and brown, about 10 minutes. Add 3 tablespoons water to the pan and scrape the bottom of the pan until the water evaporates. Remove the skin from the duck and reserve. Shred the meat and place in a medium bowl.
- Place the duck skin back in the pan and cook over a moderate heat, until the skin is crispy, about 5 minutes. Remove the skin from pan, chop and put in the same bowl as the shredded meat. Pour off all the duck fat from the pan and reserve the fat.
- Place 1 tortilla on your work surface and spread 1 tablespoon goat cheese, 2 tablespoons of the onions, 1/2 cup of the duck mixture and 1 tablespoon scallions on top of a tortilla. Lay another tortilla on top of the scallions.
- Brush a nonstick skillet with 1/2 teaspoon of the reserved duck fat over moderately high heat until hot but not smoking. Cook the quesadilla turning once, until golden, about 6 minutes. Repeat with the remaining ingredients and serve immediately.
- BYOC: What can't you throw in a quesadilla? Try some Monterey Jack cheese or some pickled jalapenos.
