Slow Cooker Duck Confit Quesadilla Recipe
Author: Sandra Hoopes
Recipe type: Main Dish, Appetizer
Prep time:
Cook time:
Total time:
Serves: 6
- 2 duck legs
- 2 duck wings
- excess skin and fat from trimmed duck
- ⅓ cup kosher salt
- ¼ teaspoon fresh cracked black pepper
- 3 cloves garlic, sliced
- 3 sprigs of fresh thyme
- 1 bay leaf
- 3 juniper berries, crushed (optional)
- 12 small, sweet mini peppers or Anaheim chiles
- 1 dozen flour tortillas, 10 inch size
- 2 tablespoons butter, melted
- 2 cups Monterey Jack cheese
- 3 scallions
- 4 ounces sour cream, for garnish
- Serve with your favorite salsa
- Cut the duck legs, wings, excess skin and fat from a whole duck.
- Heavily season the legs and wings with kosher salt. Press salt into the flesh and place legs in a glass or plastic container, fat side down.
- Sprinkle the legs with black pepper, garlic, thyme, bay leaf and juniper berries (optional). Place the wings on top of the legs.
- Cover with plastic wrap and refrigerate for 24 to 30 hours. Refrigerate excess skin and fat, as well.
- Remove duck from the container and rinse under cold water to remove the salt and seasonings. Pat dry with paper towel.
- Place duck legs in a slow-cooker, fat side down. Top with wings and excess fat and skin.
- Cover and cook on low heat for 4 to 6 hours or until the meat of the legs pulls away from the bones.
- Remove duck legs and wings from slow-cooker and place in a smaller container or mason jar.
- Strain the fat from the slow-cooker and pour over the duck. Store in the refrigerator completely submerged in fat for up to 2 weeks.
- For Quesadilla
- Roast peppers or chiles in a dry pan or under the broiler. Remove seeds and stems. Dice.
- Brush one side of a flour tortilla with melted butter and place in a large saute pan, butter side down.
- Sprinkle duck confit, peppers, scallion and cheese evenly over the tortilla.
- Top with a second tortilla. Brush the top of the second tortilla with butter.
- Cook until lightly golden brown then turn the quesadilla over with a spatula. Cook until second side is lightly golden brown.
- Remove from pan and repeat steps for the other three quesadillas.
- Cut into wedges and garnish with sour cream and extra scallions and chiles.
- Serve with salsa.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/slow-cooker-duck-confit-quesadilla-recipe/
2.2.6