Photo: Duck Confit Quesadillas Recipe
Ingredients
- 2 duck confit legs
- 1 medium red onion, thinly sliced
- 1 (4-ounce) log goat cheese, softened and divided
- 3 scallions, thinly sliced
- 8 (8-inch) flour tortillas
- Kosher salt and freshly cracked white pepper
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.
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By ataraxia_me
gso, NC
on July 21, 2012
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Nice, though I had to use duck breast, could not find confit...nice thing: lots more duck fat to work with. Onions/scallions crisp, skin too thick (ended up chopping Everyone enjoyed the flavor...I thought just a bit dry.
By tong_joanna_8522539
Boston, MA
on July 26, 2011
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The 5 stars is definitely for taste. Everything went together so well and it was delicious. I knew I had to make it as soon as I saw this episode, but it didn't come together as easily as it did on TV.
It was difficult to brown the duck confit legs as the leg is not exactly flat. It only browned in one spot. I heated it as much as I could and then pulled off every bit of skin and fat back into the pan to render the fat. I still didn't get a ton of fat to work with. I cooked the onions at a high heat in a mixture of fat and olive oil so they browned up and caramelized nicely, but they were not crispy.
Overall, I love using duck confit as it has a ton of flavor, but it's a pricey ingredient. I wouldn't make this if it was just chicken thighs as that makes it a pretty normal sounding quesadilla.
While I wouldn't make it all the time (due to high fat and price, I would definitely make it again. It'd be a nice, fancy-type appetizer for a dinner party.
By laylo81
Pompano Beach
on July 12, 2011
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I have not tried this recipe yet but after reading the 2 comments, i thought about remixing the ingredients. Instead of a pricey duck, why not use chicken thighs?? I mean who can go wrong with chicken? Also, instead of goat cheese, try using feta cheese. This may make the quesadilla a bit more tasty and cheaper to make. This is just a thought. I have not tried it myself but i mos def want to. if anyone tries it before I do, please let me know. Good eats!!
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