Stuffed with shredded duck confit and Jack cheese and topped with chipotle-honey mayonnaise, these are quite possibly the world's most indulgent quesadillas.
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2 pieces of duck leg confit, skin discarded and meat coarsely shredded (1 1/2 cups)
1 small red onion, finely chopped
2 jalapeños—1 seeded and minced, 1 thinly sliced
3 tablespoons finely chopped cilantro, plus 2 tablespoons whole leaves
Kosher salt and freshly ground pepper
1 small zucchini, cut into 1/4-inch dice
1 small yellow squash, cut into 1/4-inch dice
1 plum tomato—halved, seeded and cut into 1/4-inch dice
2 tablespoons fresh lime juice
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup mayonnaise
2 chipotles in adobo sauce, seeded and minced
1 tablespoon fresh lemon juice
1 teaspoon honey
Six 8-inch flour tortillas
4 ounces Monterey Jack cheese, shredded (1 cup)
2 scallions, white and tender green parts, thinly sliced
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.
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