Prepare Cherry Salsa: In a bowl, combine all Cherry Salsa ingredients. Let sit for 15 minutes to allow flavors to meld.
Remove duck confit from the jar, shred the meat, discarding the skin and bones.
Lay out 4 tortillas on the baking sheet. Sprinkle each tortilla with 1/2 cup of Oaxaca Cheese, 1/4 cup of shredded Duck Confit, 1 tbsp of Pickled Red Onion, and a sprinkle of Jalapeño.
Top with remaining 4 tortillas to create quesadillas. Lightly press down.
Bake for 8-10 minutes, or until cheese is melted and tortillas are golden brown.
Sprinkle with Queso Fresco and serve immediately with Cherry Salsa.
Ingredients
4
2300 gDuck Confit Legs
1/2 cup60 gThinly Sliced Red Onion-pickled
1/4 cup30 gJalapeño-thinly sliced
2 cups240 gOaxaca Cheese-shredded
1/4 cup30 gQueso Fresco-crumbled
8N/AHandmade Corn Tortillas
1 cup120 gFresh Cherries-pitted and quartered
1 tbsp15 mLLime Juice
1 tbsp15 mLRed Onion-finely diced
1 tbsp15 mLCilantro-chopped
1/2 tsp2.5 mLHabanero Pepper-minced (optional)
Equipment
Baking Sheet
Bowl
Fork
Instructions
Preheat oven to 400°F (200°C).
Prepare Cherry Salsa: In a bowl, combine all Cherry Salsa ingredients. Let sit for 15 minutes to allow flavors to meld.
Remove duck confit from the jar, shred the meat, discarding the skin and bones.
Lay out 4 tortillas on the baking sheet. Sprinkle each tortilla with 1/2 cup of Oaxaca Cheese, 1/4 cup of shredded Duck Confit, 1 tbsp of Pickled Red Onion, and a sprinkle of Jalapeño.
Top with remaining 4 tortillas to create quesadillas. Lightly press down.
Bake for 8-10 minutes, or until cheese is melted and tortillas are golden brown.
Sprinkle with Queso Fresco and serve immediately with Cherry Salsa.
Comments