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1
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.
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2
Remove the duck and pour off all but 1 teaspoon of the fat from the pan and reserve.
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3
Cook the onions in the remaining duck fat over moderate heat until crispy and brown, about 10 minutes.
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4
Add 3 tablespoons water to the pan and scrape the bottom of the pan until the water evaporates.
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5
Remove the skin from the duck and reserve.
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6
Shred the meat and place in a medium bowl.
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7
Place the duck skin back in the pan and cook over a moderate heat, until the skin is crispy, about 5 minutes.
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8
Remove the skin from pan, chop and put in the same bowl as the shredded meat.
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9
Pour off all the duck fat from the pan and reserve the fat.
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10
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.
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11
Lay another tortilla on top of the scallions.
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12
Brush a nonstick skillet with 1/2 teaspoon of the reserved duck fat over moderately high heat until hot but not smoking.
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13
Cook the quesadilla turning once, until golden, about 6 minutes.
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14
Repeat with the remaining ingredients and serve immediately.
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15
BYOC: What can't you throw in a quesadilla?
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16
Try some Monterey Jack cheese or some pickled jalapenos.
