For the Super Bowl, we did have guacamole and chips but passed on the nachos. We had duck confit in our kitchen and Suzi wanted to go upscale: quesadillas filled with that duck, two kinds of cheese, caramelized onions, and a dash of hot pepper relish.
This was modestly gooey and marvelously satisfying. You want these hot off the pan. Quesadillas are comfort food at the highest level. Particularly if you go gourmet with confit!
Duck Confit Quesadillas
Yield: 3 quesadillas for 2-4 people
- 3 confit duck legs, meat shredded
- 1 cup caramelized onions
- 4 ounces goat cheese
- 1 cup grated gruyere
- ¼ cup hot pepper relish
- 6 corn and flour tortillas (Whole Foods brand; however you can use either corn or flour as you like)
- 3 tablespoons olive oil
- Guacamole and sour cream for garnish
Combine the duck meat, onions, goat cheese, hot pepper relish. Taste and adjust seasoning, add salt and pepper if you like.
Place one tortilla on a work surface and spread about 1/3rd of the mixture, top with about 1/3rd cup gruyere and place the second tortilla on top, flatten out to evenly spread the mixture out.
Repeat with the other tortillas.
Heat a large non-stick skillet. Place about 1 tablespoon of olive oil in the pan and heat. Place the tortilla in the skillet and let it get nice and brown, about 2 minutes. Flip over and repeat until the mixture is hot and melted and the tortilla is crisp. Repeat with the other two quesadillas.
Source: Suzen O’Rourke
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/3.5 for 1/30th second at ISO‑800