Best 4 Duck Confit Quesadillas Recipes

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Duck confit is a French culinary preparation of duck that involves curing the legs in salt, then cooking them slowly in their own fat. The result is a tender, flavorful meat that pairs perfectly with a variety of accompaniments. In this article, we will explore the best recipes for using duck confit in quesadillas. From classic preparations to creative twists, we have something for every taste. So gather your ingredients, heat up your skillet, and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

DUCK CONFIT, THE RIGHT WAY



Duck Confit, the Right Way image

Duck confit takes a while to prepare properly but is well worth the effort. This melt-in-your mouth duck treat will become a favorite. I buy whole ducks and then remove legs/wings whole and breasts from the bone. Always keep the skin on duck! You can easily double this recipe if you're having a dinner party. I learned this method from Chef Uriah of the Columbian Cafe of Astoria, Oregon. The breasts become pan roasted Muscovy duck (see my recipe) and the legs/wings become confit. Never roast a Muscovy duck whole: the breast comes out dry, musky, and bitter tasting.

Provided by brujakitty

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time P1DT3h13m

Yield 8

Number Of Ingredients 9

1 shallot, minced
¼ cup evaporated cane sugar
¼ cup kosher salt
3 tablespoons coarsely ground black pepper
4 cloves garlic, minced
6 sprigs thyme, chopped
4 duck legs with thighs
4 duck wings, trimmed
4 cups duck fat

Steps:

  • Combine shallot, sugar, salt, pepper, garlic, and thyme in a small bowl. Rub all over duck legs, thighs, and wings.
  • Arrange duck parts skin side-up in a dish and cover with plastic wrap. Refrigerate until the seasoning is well absorbed, 24 to 48 hours.
  • Rinse off the seasoning and pat the duck dry. Arrange duck in a single layer in a 9x13-inch baking pan. Let duck stand until it reaches room temperature, about 30 minutes.
  • Preheat oven to 225 degrees F (110 degrees C).
  • Melt duck fat in a saucepan over medium heat until bubbles begin to form, 6 to 8 minutes. Pour duck fat over the room-temperature duck.
  • Bake duck in the preheated oven until tender and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted near the bone should read 135 degrees F (57 degrees C). Pour off the duck fat.
  • Brush a grill pan with some of the used duck fat and heat over medium-high heat until smoking. Add baked duck; cook in batches until skin is crispy, about 90 seconds per side.

Nutrition Facts : Calories 554.4 calories, Carbohydrate 5.3 g, Cholesterol 137.8 mg, Fat 47.2 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 13.2 g, Sodium 3103 mg, Sugar 2.3 g

DUCK CONFIT



Duck Confit image

This is a classic French recipe that is easy to make and easy to scale. It makes a great gift for friends and family.

Provided by Bryce Gifford

Categories     World Cuisine Recipes     European     French

Yield 2

Number Of Ingredients 8

2 uncooked Peking duck legs
1 tablespoon kosher salt
1 lemon, zested and thinly sliced
3 cloves garlic, crushed
1 tablespoon whole allspice berries
1 tablespoon juniper berries
2 sprigs fresh thyme
2 cups rendered duck fat

Steps:

  • Season the duck legs with kosher salt on both sides. Place them in a large resealable bag. Add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. Seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. Refrigerate for 24 hours to marinate.
  • Preheat the oven to 200 degrees F (93 degrees C).
  • Remove the duck legs from the marinade. Rinse them off and pat dry. Place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. Arrange the duck legs skin side down in the dish. Pour the duck fat into a small saucepan and warm over low heat until liquid. Pour over the duck legs until they are completely covered. If the legs are not covered, you can top it off with some olive oil. As the legs cook, more fat will be rendered from the skin. Cover the dish with a lid.
  • Bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. Remove the duck legs from the fat and place in a sealable container. You may leave the bones in or remove them. Make sure there is room at the top of the container. Strain all of the solids from the remaining fat and discard the solids. Pour the fat over the duck in the container, covering completely. Seal and allow to come to room temperature. Once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. Reserve any leftover duck fat for other uses.

Nutrition Facts : Calories 2520.5 calories, Carbohydrate 9.5 g, Cholesterol 330.4 mg, Fat 270.5 g, Fiber 5.3 g, Protein 20.1 g, SaturatedFat 90 g, Sodium 2988.7 mg

DUCK CONFIT QUESADILLA



Duck Confit Quesadilla image

Provided by Food Network

Time P1DT4h15m

Yield 6 servings

Number Of Ingredients 10

2 cups kosher salt
2 cups sugar
10 sprigs fresh thyme
6 whole duck legs and thighs
2 quarts rendered duck fat
6 flour tortillas
1 cup shredded smoked Gouda cheese
1/2 cup caramelized onions
Unsalted butter, for browning
Your favorite jam or jelly, for serving

Steps:

  • Combine the salt, sugar and thyme in a food processor and buzz until the mix is green. Liberally coat the duck in the mixture. Let sit in the cure, refrigerated, for 24 hours.
  • Preheat the oven to 300 degrees F.
  • Remove the duck from the cure and rinse off any excess curing mix. Pat dry. Lay out the duck in a deep casserole dish and cover with the duck fat. Cover and cook for 3 to 3 1/2 hours.
  • Remove the duck and let cool; strain the fat and save for later use. Once the duck is cool enough to handle, pick the meat apart from the bones and discard the skin.
  • Assemble the quesadillas like a grilled cheese sandwich, filling the tortillas with the cheese, caramelized onions and shredded duck, folding one side over the other.
  • Cook gently in a large skillet over medium heat on each side for 3 minutes in a little butter (or the duck fat!) until the tortillas are golden brown and the cheese is gooey.
  • Serve with your favorite flavored jam or jelly.

ANNE'S CONFIT OF DUCK LEGS



Anne's Confit of Duck Legs image

Confit is a popular French preserving process that involves slow-cooking salt-cured meat in its own fat, then allowing it to sit in the fat for up to a few weeks while the flavor deepens. This recipe is brought to us by Anne Willan, founder of La Varenne cooking school in Burgundy, France, and author of "From My Chateau Kitchen."

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 8

4 duck legs
3 tablespoons coarse salt
1 teaspoon freshly ground pepper
2 to 3 sprigs fresh thyme
2 to 3 fresh bay leaves, torn into pieces
3 pounds lard, melted, plus more if needed
8 cups mixed salad greens, for serving
Perfect Mustard Vinaigrette, for serving

Steps:

  • Rub duck legs with 1 tablespoon salt, and place in a bowl. Sprinkle with pepper and remaining salt. Add thyme and bay leaves. Refrigerate covered, turning duck occasionally, for 10 to 12 hours, depending on how strong a salt cure is desired.
  • Preheat oven to 300 degrees. Rinse duck under cool running water, and pat dry. In a skillet over medium heat, place duck skin side down; cook until fat renders and skin browns, 15 to 20 minutes.
  • Transfer meat and reduced fat to a small casserole, placing duck skin side up in one layer. Add enough lard to cover. Cover casserole with a lid, and place it in the oven. Cook until duck has rendered all of its fat and the meat is falling from the bone, 2 to 2 1/2 hours.
  • To preserve duck, pour a layer of fat from the casserole into the bottom of a small terrine. Pack duck on top, and strain the remaining fat from the casserole over the meat. Add additional melted lard, if necessary to cover. Be sure there are no air bubbles in the fat, or the duck will not be properly preserved. Cover, and refrigerate for at least 1 week to allow flavors to mellow.
  • Preheat the oven to 400 degrees. Place terrine in warm water to melt fat. Remove duck from fat; wiping off excess fat and reserving it for other uses (it makes a wonderful substitute for butter in savory dishes). Place duck in a shallow baking dish, and bake for 5 minutes. Pour off fat, and add to reserved fat. Continue baking until duck is very hot and the skin is crisp, 10 to 15 minutes more.
  • Divide greens between four plates. Drizzle with vinaigrette, and top each bed of greens with a crispy duck leg.

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your quesadillas. Look for fresh, organic ingredients whenever possible.
  • Shred the duck confit finely. This will help it to distribute evenly throughout the quesadilla.
  • Use a good quality cheese. A sharp cheddar or Monterey Jack cheese will work well.
  • Don't overcook the quesadillas. They should be cooked until the cheese is melted and the tortillas are golden brown.
  • Serve the quesadillas immediately. They are best when eaten fresh and hot.

Conclusion:

Duck confit quesadillas are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a casual meal. With a few simple ingredients, you can create a dish that is sure to impress your friends and family.

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