Duck Confit Quesadillas

Yield: 4 servings.

BYOC: What can’t you throw in a quesadilla? Try some monetary jack cheese or some pickled jalapenos.


  • 2 duck confit legs
  • 1 medium red onion, thinly sliced
  • 3 tablespoons water
  • 4 oz log of goat cheese, softened
  • 3 scallions, thinly sliced
  • 8 8-inch flour tortillas
  • Kosher salt and freshly cracked white pepper to taste


  1. Cook duck, skin side down, covered, in a large heavy nonstick skillet over moderately low heat until skin is well browned and crisp and duck is heated through, 15 to 20 minutes. Remove duck and pour off all but 1 teaspoon fat from pan and reserve. Cook onions in remaining duck fat over moderate heat until crispy and brown, about 10 minutes. Add water to pan and scrape bottom of the pan.  Remove skin from duck, reserving, shred meat and place in medium bowl.
  2. Place duck skin back in pan and cook over a moderate heat and cook until skin is crispy.  Remove skin from pan, chop and put in the same bowl as the shredded meat.  Pour off all duck fat from pan, reserving.
  3. Place 1 tortilla on work surface and spread 1 tablespoon of the goat cheese, 2 tablespoons of onions, 1/2 cup of duck mixture and 1 tablespoon of scallion on top of a tortilla.  Lay another tortilla on top of scallions.
  4. Brush a nonstick skillet with 1/2 a teaspoons of the reserved duck fat over moderately high heat until hot but not smoking. Cook quesadilla turning once, until golden, about 6 minutes.  Repeat with remaining ingredients and serve immediately.