Duck Confit Quesadillas

1. 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.

2. 2

   Remove the duck and pour off all but 1 teaspoon of the fat from the pan and reserve.

3. 3

   Cook the onions in the remaining duck fat over moderate heat until crispy and brown, about 10 minutes.

4. 4

   Add 3 tablespoons water to the pan and scrape the bottom of the pan until the water evaporates.

5. 5

   Remove the skin from the duck and reserve.

6. 6

   Shred the meat and place in a medium bowl.

7. 7

   Place the duck skin back in the pan and cook over a moderate heat, until the skin is crispy, about 5 minutes.

8. 8

   Remove the skin from pan, chop and put in the same bowl as the shredded meat.

9. 9

   Pour off all the duck fat from the pan and reserve the fat.

10. 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.

11. 11

    Lay another tortilla on top of the scallions.

12. 12

    Brush a nonstick skillet with 1/2 teaspoon of the reserved duck fat over moderately high heat until hot but not smoking.

13. 13

    Cook the quesadilla turning once, until golden, about 6 minutes.

14. 14

    Repeat with the remaining ingredients and serve immediately.

15. 15

    BYOC: What can't you throw in a quesadilla?

16. 16

    Try some Monterey Jack cheese or some pickled jalapenos.

* Per serving · 4 servings · Values may vary.