Habanero-Orange Marinated Duck Quesadillas with Mango Salsa

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Duck Quesadillas:

12 strips orange peel

1 bunch cilantro, leaves picked

3 tablespoons olive oil

1/2 cup fresh orange juice

1 habanero pepper, cored, seeded, and minced

4 tablespoons kosher salt

4 teaspoons freshly ground black pepper

4 (4-ounce) duck breasts

12 (10-inch) flour tortillas

4 cups shredded jalapeno Jack cheese

Mango Salsa:

4 medium mangos, peeled, seeded, and diced

2 small red peppers, diced

4 limes, juiced

1 bunch cilantro, leaves chopped

1 1/2 cups sour cream, for garnish