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1
Preheat the oven to 350.
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2
In a bowl, combine the duck confit with half of the chopped red onion, the minced jalapeno and 1 tablespoon of the chopped cilantro.
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3
Season with salt and pepper.
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4
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.
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5
Season with salt and pepper.
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6
In a small bowl, whisk the mayonnaise with the chipotles, lemon juice, honey and the remaining 1 tablespoon of chopped cilantro.
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7
Season with salt and pepper.
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8
Arrange the tortillas on a work surface.
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9
Spoon the duck confit mixture on the bottom half of each tortilla and top with the cheese.
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10
Fold the top half of each tortilla over the filling.
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11
In a very large skillet, heat 2 tablespoons of the olive oil.
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12
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.
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13
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.
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14
To serve, cut each quesadilla into 3 triangles.
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15
Top each triangle with a dollop of chipotle mayonnaise and a large spoonful of the zucchini salsa.
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16
Garnish with the cilantro leaves, scallions and thinly sliced jalapeno and serve at once.
