Duck Confit Quesadilla Recipes

COYOTE QUESADILLA

Steps:

• Preheat the oven to 425 degrees F.
• Rinse and pat dry the chicken breast, trim off any excess fat, and rub with 1 tablespoon of the Blackening Spice. Heat the oil in a cast iron skillet over high heat, add the chicken and cook until brown and cooked through, about 6 minutes on each side. Remove to a cutting board, cool slightly and slice. Cover to keep warm.
• Heat the beans in a small pot over low heat until heated through and keep warm. Prepare the remaining ingredients and have them ready for assembly.
• Heat a griddle or cast iron pan to high and toast the tortillas on both sides until crisp (if you try to fold them, they will crack).
• Lay out 1 tortilla on a cookie sheet and evenly spread it with half of the beans, 1/3 of the cheeses, 1/2 of the blackened chicken, 1 tablespoon of the green onions, and cover with a second tortilla. Repeat this layering order with the remaining ingredients. Finish with the third tortilla and garnish with the remaining cheese, cilantro and diced tomatoes. Bake for 5 minutes. Remove from the oven and portion with a slicing knife into 4 wedges. Serve with the Black Bean Salsa and Chipotle Ranch Dressing.
• Combine all of the ingredients in a small bowl. Store in an airtight container.
• Gently mix all of the ingredients in a large container. Cover and refrigerate for 20 minutes.
• Process all of the ingredients in a blender until smooth. Pour the dressing into a serving bowl, cover and refrigerate for 30 minutes before serving.

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.