Slow Cooker Duck Confit Quesadilla Recipe
Author: 
Recipe type: Main Dish, Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 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
Instructions
  1. Cut the duck legs, wings, excess skin and fat from a whole duck.
  2. 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.
  3. Sprinkle the legs with black pepper, garlic, thyme, bay leaf and juniper berries (optional). Place the wings on top of the legs.
  4. Cover with plastic wrap and refrigerate for 24 to 30 hours. Refrigerate excess skin and fat, as well.
  5. Remove duck from the container and rinse under cold water to remove the salt and seasonings. Pat dry with paper towel.
  6. Place duck legs in a slow-cooker, fat side down. Top with wings and excess fat and skin.
  7. Cover and cook on low heat for 4 to 6 hours or until the meat of the legs pulls away from the bones.
  8. Remove duck legs and wings from slow-cooker and place in a smaller container or mason jar.
  9. 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.
  10. For Quesadilla
  11. Roast peppers or chiles in a dry pan or under the broiler. Remove seeds and stems. Dice.
  12. Brush one side of a flour tortilla with melted butter and place in a large saute pan, butter side down.
  13. Sprinkle duck confit, peppers, scallion and cheese evenly over the tortilla.
  14. Top with a second tortilla. Brush the top of the second tortilla with butter.
  15. Cook until lightly golden brown then turn the quesadilla over with a spatula. Cook until second side is lightly golden brown.
  16. Remove from pan and repeat steps for the other three quesadillas.
  17. Cut into wedges and garnish with sour cream and extra scallions and chiles.
  18. Serve with salsa.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/slow-cooker-duck-confit-quesadilla-recipe/