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Duck Confit Quesadillas


Stuffed with shredded duck confit and Jack cheese and topped with chipotle-honey mayonnaise, these are quite possibly the world's most indulgent quesadillas.

  1. 2 pieces of duck leg confit, skin discarded and meat coarsely shredded (1 1/2 cups)
  2. 1 small red onion, finely chopped
  3. 2 jalapeños—1 seeded and minced, 1 thinly sliced
  4. 3 tablespoons finely chopped cilantro, plus 2 tablespoons whole leaves
  5. Kosher salt and freshly ground pepper
  6. 1 small zucchini, cut into 1/4-inch dice
  7. 1 small yellow squash, cut into 1/4-inch dice
  8. 1 plum tomato—halved, seeded and cut into 1/4-inch dice
  9. 2 tablespoons fresh lime juice
  10. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  11. 1/2 cup mayonnaise
  12. 2 chipotles in adobo sauce, seeded and minced
  13. 1 tablespoon fresh lemon juice
  14. 1 teaspoon honey
  15. Six 8-inch flour tortillas
  16. 4 ounces Monterey Jack cheese, shredded (1 cup)
  17. 2 scallions, white and tender green parts, thinly sliced
  1. Preheat the oven to 350°. In a bowl, combine the duck confit with half of the chopped red onion, the minced jalapeño and 1 tablespoon of the chopped cilantro. Season with salt and pepper.
  2. In another bowl, mix the remaining red onion with 1 tablespoon of the chopped cilantro, the zucchini, yellow squash, tomato, lime juice and 2 tablespoons of the olive oil. Season with salt and pepper. In a small bowl, whisk the mayonnaise with the chipotles, lemon juice, honey and the remaining 1 tablespoon of chopped cilantro. Season with salt and pepper.
  3. Arrange the tortillas on a work surface. Spoon the duck confit mixture on the bottom half of each tortilla and top with the cheese. Fold the top half of each tortilla over the filling.
  4. In a very large skillet, heat 2 tablespoons of the olive oil. Add 3 of the quesadillas and cook over moderate heat, turning once, until crisp on the outside and the cheese has melted, about 5 minutes. Transfer the quesadillas to a baking sheet and keep warm in the preheated oven; cook the remaining 3 quesadillas in the remaining 2 tablespoons of olive oil.
  5. To serve, cut each quesadilla into 3 triangles. Top each triangle with a dollop of chipotle mayonnaise and a large spoonful of the zucchini salsa. Garnish with the cilantro leaves, scallions and thinly sliced jalapeño and serve at once.

Suggested Pairing

Vodka martini.



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