Duck Quesadilla Recipe

Prepare shredded duck: If using leftover or store-bought roast duck, warm it slightly in a skillet and shred into bite-size pieces. Set aside.

Caramelize onions

Heat 1 tablespoon olive oil in a medium skillet over medium-low heat. Add the thinly sliced yellow onion and a pinch (about 1/8 tsp) of salt. Cook, stirring every few minutes, for 20–25 minutes until deep golden and sweet. If onions begin to stick, add 1–2 tablespoons water to deglaze the pan. Transfer caramelized onions to a bowl when done.

Sauté peppers and finish duck

In the same skillet, increase heat to medium, add 1 tablespoon butter. Add the sliced mini sweet peppers and cook 4–6 minutes until softened but still slightly crisp. Add the shredded duck to the peppers, season with 1 tsp salt, 1/2 tsp pepper, 1/2 tsp smoked paprika and 1/4 tsp cumin. Stir to combine and warm through, about 3–4 minutes. Remove from heat and stir in lime juice and chopped cilantro. Taste and adjust seasoning.

Grate the Gruyère and have tortillas ready. Preheat a large nonstick skillet or griddle over medium heat.

Assemble quesadillas

Place one tortilla on a flat surface. Sprinkle about 3/8 cup (approx. 1/3–1/2 cup) grated Gruyère over half of the tortilla. Top cheese with 1/2 cup of the duck/pepper/onion mixture, then another 2 tablespoons of Gruyère on top of the filling (this helps the layers stick). Fold the empty half of the tortilla over the filling to form a half-moon. Repeat to make 3 more quesadillas.

Cook quesadillas

Melt 1/2 tablespoon butter in the preheated skillet over medium heat. Place one assembled quesadilla in the skillet. Cook 2–3 minutes until the bottom is golden brown and crisp. Carefully flip and add another 1/2 tablespoon butter around the edge; cook 2–3 minutes more until the second side is golden and the cheese is fully melted. Reduce heat slightly if the tortilla is browning too fast before cheese melts. Transfer cooked quesadilla to a cutting board and let rest 1 minute. Repeat with remaining quesadillas, adding remaining butter as needed.

Cut each quesadilla into 3–4 wedges using a sharp knife or pizza cutter. Serve hot with optional hot sauce or salsa verde on the side.

Optional garnish: sprinkle additional chopped cilantro over the cut quesadillas and offer lime wedges. Provide hot sauce or salsa verde to taste.