Duck Confit Quesadillas Food

ROAST DUCK QUESADILLA

Steps:

• Heat a large nonstick skillet over a medium heat.
• Lightly oil the skillet and place a tortilla and lightly heat and lightly brush some of the hoisin sauce on the tortilla. Place a hand full in mixture and spread over the tortilla. Place another tortilla on top. Browning one side and turn over and brown other side.
• Slice and serve hot.

DUCK CONFIT QUESADILLA

Steps:

• Combine the salt, sugar and thyme in a food processor and buzz until the mix is green. Liberally coat the duck in the mixture. Let sit in the cure, refrigerated, for 24 hours.
• Preheat the oven to 300 degrees F.
• Remove the duck from the cure and rinse off any excess curing mix. Pat dry. Lay out the duck in a deep casserole dish and cover with the duck fat. Cover and cook for 3 to 3 1/2 hours.
• Remove the duck and let cool; strain the fat and save for later use. Once the duck is cool enough to handle, pick the meat apart from the bones and discard the skin.
• Assemble the quesadillas like a grilled cheese sandwich, filling the tortillas with the cheese, caramelized onions and shredded duck, folding one side over the other.
• Cook gently in a large skillet over medium heat on each side for 3 minutes in a little butter (or the duck fat!) until the tortillas are golden brown and the cheese is gooey.
• Serve with your favorite flavored jam or jelly.

DUCK CONFIT QUESADILLAS

Steps:

• 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. 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. Add 3 tablespoons water to the pan and scrape the bottom of the pan until the water evaporates. Remove the skin from the duck and reserve. Shred the meat and place in a medium bowl.
• Place the duck skin back in the pan and cook over a moderate heat, until the skin is crispy, about 5 minutes. Remove the skin from pan, chop and put in the same bowl as the shredded meat. Pour off all the duck fat from the pan and reserve the fat.
• 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. Lay another tortilla on top of the scallions.
• 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.
• BYOC: What can't you throw in a quesadilla? Try some Monterey Jack cheese or some pickled jalapenos.