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

Food & Wine
January 2006

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Recipe Summary test

total:
1 hr
Yield:
6
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

Suggested Pairing

Vodka martini.

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