Recipe courtesy of Blue Collar

Duck Confit Quesadilla

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  • Level: Intermediate
  • Total: 28 hr 15 min (includes curing time)
  • Active: 45 min
  • Yield: 6 servings
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Ingredients

2 cups kosher salt

2 cups sugar 

10 sprigs fresh thyme 

6 whole duck legs and thighs 

2 quarts rendered duck fat 

6 flour tortillas 

1 cup shredded smoked Gouda cheese 

1/2 cup caramelized onions 

Unsalted butter, for browning

Your favorite jam or jelly, for serving

Directions

  1. Combine the salt, sugar and thyme in a food processor and buzz until the mix is green. Liberally coat the duck in the mixture. Let sit in the cure, refrigerated, for 24 hours.
  2. Preheat the oven to 300 degrees F.
  3. Remove the duck from the cure and rinse off any excess curing mix. Pat dry. Lay out the duck in a deep casserole dish and cover with the duck fat. Cover and cook for 3 to 3 1/2 hours.
  4. Remove the duck and let cool; strain the fat and save for later use. Once the duck is cool enough to handle, pick the meat apart from the bones and discard the skin.
  5. Assemble the quesadillas like a grilled cheese sandwich, filling the tortillas with the cheese, caramelized onions and shredded duck, folding one side over the other.
  6. Cook gently in a large skillet over medium heat on each side for 3 minutes in a little butter (or the duck fat!) until the tortillas are golden brown and the cheese is gooey.
  7. Serve with your favorite flavored jam or jelly.