Duck Confit Quesadilla Recipe
beet-plum pachadi, tamarind glaze, citrus crema
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Ingredients
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Duck Confit
Beet-Plum Pachadi
Tamarind Glaze
Citrus Crema
Quesadilla Assembly
Method
Duck Confit Preparation
- 1
- 2
Cook the Duck
Cover and cook on very low heat for 2-3 hours until the duck is tender and falling off the bone. Allow to cool in the fat, then remove the duck and shred the meat.
Beet-Plum Pachadi Preparation
- 3
Combine Ingredients
In a mixing bowl, combine roasted beets, diced plum, grated ginger, minced green chili, lemon juice, and salt. Mix well and set aside.
Tamarind Glaze Preparation
- 4
Make the Glaze
In a small saucepan, combine tamarind paste, brown sugar, water, and salt. Bring to a simmer over medium heat and cook until thickened, about 10 minutes. Set aside.
Citrus Crema Preparation
- 5
Mix the Crema
In a bowl, combine sour cream, lime juice, orange zest, and salt to taste. Mix until smooth and creamy.
Quesadilla Assembly
- 6
Assemble the Quesadilla
On half of each tortilla, layer shredded duck meat, beet-plum pachadi, and shredded cheese. Fold the tortilla over to close.
- 7
Cook the Quesadilla
In a skillet over medium heat, cook the quesadillas until golden brown and the cheese is melted, about 3-4 minutes per side. Remove and keep warm.
Serving
- 8
Serve with Sauces
Slice the quesadillas into wedges and serve with tamarind glaze and citrus crema drizzled on top or on the side.
