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From Our Kitchen

Duck Confit and Caramelized Onion Quesadilla with Refried Beans and Lime Crema

Makes 6 servings

3  confit duck legs, meat pulled off the bone
2  tablespoon butter
2  onions, sliced
1  tablespoon  salt
6  large flour tortillas
1  pound Monterey jack cheese, shredded

Refried Beans
1  14.5oz can pinto beans
1  tablespoon  ground cumin
1  tablespoon  ancho chili powder
1  tablespoon  garlic, minced
1  onion, minced
1  tablespoon  salt
1  teaspoon black peppercorns

Lime Crema
1  cup sour cream
2  tablespoon lime juice
Zest of one lime

1 red bell pepper, small dice

Cook the onions in the butter on low heat slowly until deeply caramelized.  Divide the duck meat, caramelized onions and cheese among the tortillas.  Fold them in half, and cook in a skilled until the cheese is melted and the tortilla is browned.

To make the beans, cook the garlic, and onion until translucent and aromatic.  Add the beans and spices and mash the beans as you sauté.

To make the crema, mix the sour cream, lime juice and lime zest together in a bowl.

To serve, cut the quesadilla into wedges.  Serve with a generous scoop of refried beans and lime crema drizzled on top.  Garnish with diced red bell pepper.