Duck Confit Quesadillas

Name: Duck Confit Quesadillas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 2 duck confit legs; 8 8-inchs (8-inch) flour tortillas; 113 grams log goat cheese, softened and divided; 4 servings Kosher salt and freshly cracked white pepper; 1 medium red onion, thinly sliced; 3 scallions, thinly sliced

Duck Confit Quesadillas might be just the hor d'oeuvre you are searching for. This recipe makes 4 servings with 583 calories, 37g of protein, and 23g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have onion, flour tortillas, log goat cheese, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. A couple people really liked this Mediterranean dish. From preparation to the plate, this recipe takes around 50 minutes. If you like this recipe, you might also like recipes such as Duck Confit, Confit Duck, and Confit Of Duck.

Instructions

Cook the duck, skin-side down, covered, in a large heavy nonstick skillet over moderately-low heat until the skin is well-browned and crisp and the duck is heated through, 15 to 20 minutes.

Ingredients you will need

Whole Duck

Equipment you will use

Frying Pan

Remove the duck and pour off all but 1 teaspoon of the fat from the pan and reserve. Cook the onions in the remaining duck fat over moderate heat until crispy and brown, about 10 minutes.

Ingredients you will need

Duck Fat

Onion

Whole Duck

Equipment you will use

Frying Pan

Add 3 tablespoons water to the pan and scrape the bottom of the pan until the water evaporates.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Remove the skin from the duck and reserve. Shred the meat and place in a medium bowl.

Ingredients you will need

Whole Duck

Meat

Equipment you will use

Bowl

Place the duck skin back in the pan and cook over a moderate heat, until the skin is crispy, about 5 minutes.

Ingredients you will need

Whole Duck

Equipment you will use

Frying Pan

Remove the skin from pan, chop and put in the same bowl as the shredded meat.

Ingredients you will need

Meat

Equipment you will use

Bowl

Frying Pan

Pour off all the duck fat from the pan and reserve the fat.

Ingredients you will need

Duck Fat

Equipment you will use

Frying Pan

Place 1 tortilla on your work surface and spread 1 tablespoon goat cheese, 2 tablespoons of the onions, 1/2 cup of the duck mixture and 1 tablespoon scallions on top of a tortilla.

Ingredients you will need

Goat Cheese

Green Onions

Tortilla

Onion

Spread

Whole Duck

Lay another tortilla on top of the scallions.

Ingredients you will need

Green Onions

Tortilla

Brush a nonstick skillet with 1/2 teaspoon of the reserved duck fat over moderately high heat until hot but not smoking. Cook the quesadilla turning once, until golden, about 6 minutes. Repeat with the remaining ingredients and serve immediately.

Ingredients you will need

Duck Fat

Equipment you will use

Frying Pan

BYOC: What can't you throw in a quesadilla? Try some Monterey Jack cheese or some pickled jalapenos.

Ingredients you will need

Monterey Jack Cheese

Pickled Jalapenos

Equipment

Frying Pan

Bowl

Ingredients

Servings:

duck confit legs 88-inchs

(8-inch) flour tortillas 113grams

log goat cheese, softened and divided 4servings

Kosher salt and freshly cracked white pepper 1medium

red onion, thinly sliced 3

scallions, thinly sliced

Recommended wine: Bordeaux, Champagne, White Burgundy

French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Calvet Cremant de Bordeaux Brut with a 4.9 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.