Recipe courtesy of Blue Collar
Duck Confit Quesadilla
- Level: Intermediate
- Yield: 6 servings
- Total: 1 day 4 hr 15 min (includes curing time)
- Active: 45 min
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
- 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.
- Preheat the oven to 300 degrees F.
- 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.
- 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.
- 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.
- 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.
- Serve with your favorite flavored jam or jelly.