Duck Confit Quesadillas

• 2 pieces of duck leg confit, skin discarded and meat coarsely shredded (1 1/2 cups)
• 1 small red onion, finely chopped
• 2 jalapenos1 seeded and minced, 1 thinly sliced
• 3 tablespoons finely chopped cilantro, plus 2 tablespoons whole leaves
• Kosher salt and freshly ground pepper
• 1 small zucchini, cut into 1/4-inch dice
• 1 small yellow squash, cut into 1/4-inch dice
• 1 plum tomatohalved, seeded and cut into 1/4-inch dice
• 2 tablespoons fresh lime juice
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 cup mayonnaise
• 2 chipotles in adobo sauce, seeded and minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon honey
• Six 8-inch flour tortillas
• 4 ounces Monterey Jack cheese, shredded (1 cup)
• 2 scallions, white and tender green parts, thinly sliced

1. Preheat the oven to 350.
2. In a bowl, combine the duck confit with half of the chopped red onion, the minced jalapeno and 1 tablespoon of the chopped cilantro.
3. Season with salt and pepper.
4. In another bowl, mix the remaining red onion with 1 tablespoon of the chopped cilantro, the zucchini, yellow squash, tomato, lime juice and 2 tablespoons of the olive oil.
5. Season with salt and pepper.
6. In a small bowl, whisk the mayonnaise with the chipotles, lemon juice, honey and the remaining 1 tablespoon of chopped cilantro.
7. Season with salt and pepper.
8. Arrange the tortillas on a work surface.
9. Spoon the duck confit mixture on the bottom half of each tortilla and top with the cheese.
10. Fold the top half of each tortilla over the filling.
11. In a very large skillet, heat 2 tablespoons of the olive oil.
12. Add 3 of the quesadillas and cook over moderate heat, turning once, until crisp on the outside and the cheese has melted, about 5 minutes.
13. Transfer the quesadillas to a baking sheet and keep warm in the preheated oven; cook the remaining 3 quesadillas in the remaining 2 tablespoons of olive oil.
14. To serve, cut each quesadilla into 3 triangles.
15. Top each triangle with a dollop of chipotle mayonnaise and a large spoonful of the zucchini salsa.
16. Garnish with the cilantro leaves, scallions and thinly sliced jalapeno and serve at once.

confit, red onion, cilantro, kosher salt, zucchini, yellow squash, lime juice, extravirgin olive oil, mayonnaise, chipotles, lemon juice, honey, flour tortillas, cheese, scallions

Taken from www.foodandwine.com/recipes/duck-confit-quesadillas (may not work)