How to Make It
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.
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.
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.
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.
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.