Duck Confit Quesadillas

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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.

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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.

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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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We watched Claire rave in this episode and thought these were going to be the best thing we ever tasted. While not an unpleasant combination, we found this to be a complicated, time consuming, and overall unremarkable dish. Duck confit was not sold in our grocery stores so we had to go to a specialty market. Pricey ingredient! Also, the duck legs had to be cooked for 25-30 minutes and still did not render enough fat for the rest of the recipe. The onions also took longer about 15-20 minutes and never got very crispy - maybe the heat should be increased. We won’t try this again as the time, expense, and complexity in no way matched the flavor of the dish.

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After watching this episode, I thought "I have to try those duck quesadillas, they look amazing and easy." Unfortunatly, that wasn't the case. My Harris Teeter did not sell duck confit legs, so I had to go to a market. The ones I bought there seemed smaller than the ones in the episode, but I tried it anyway- with 3 instead of the 2 the recipe calls for. In the episode, she simply puts them in a pan and times it for 15 minutes. Mine started burning within 5 minutes. Also, they didn't produce enough fat for the recipe. The onions were not crispy in 10 minutes, or even 15- so I would suggest cooking them on a slightly higher heat than just "moderate". I am going to try again with some adjustments, but first time was not a success.