Instructions
- First, prepare the Ranchero Sauce. Heat the olive oil in a saucepan over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and serrano pepper and cook for another minute until fragrant.
- Stir in the fire-roasted tomatoes, tomato paste, smoked paprika, and ground coriander. Cook for 5 minutes, stirring occasionally, to develop the flavors.
- Add the chicken stock and lime juice. Bring to a simmer and cook for 25 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. Season with salt and pepper to taste.
- Prepare the filling. In a large bowl, combine the shredded duck confit, shredded smoked Gouda cheese, caramelized onions, and chopped cilantro. Mix well.
- To assemble the quesadillas, lay out one tortilla on a flat surface. Spread a thin layer of the Ranchero Sauce over half of the tortilla.
- Sprinkle half of the tortilla with the duck confit and cheese filling. Fold the other half of the tortilla over the filling.
- Heat the duck fat in a large skillet or griddle over medium heat. Place one or two quesadillas in the skillet and cook for 4-5 minutes per side, or until the tortilla is golden brown and crispy and the cheese is melted and bubbly.
- Remove the cooked quesadillas from the skillet and let them cool slightly on a cutting board. Repeat with the remaining tortillas and filling.
- Cut each quesadilla into wedges and serve immediately. Garnish with a dollop of crème fraîche or a sprinkle of fresh cilantro.
