Originating in Mexico, quesadillas can contain any type of ingredients that you creatively want to use. The duck combined with the jam and sweet onions provide great flavors. Enjoy for lunch, dinner or just a snack.
Makes two quesadillas
Ingredients:
1 duck breast cut into halves about 4-5 ounces each
Salt and pepper to taste
1 large onion, peeled and sliced
1 small jar apricot jam
4 ounces Fontina cheese
4 tortillas
2 tablespoons cooking oil
Sour cream, optional
Instructions:
Preheat oven to 400 degrees F. Salt and pepper duck. Heat grill pan to high heat. With skin side down sear duck breast until well seared. Turn and repeat with other side. Place duck skin side up into oven proof dish and cook for 10-15 minutes or until meat thermometer reads 130-145 degrees F. Remove from oven and allow to rest 10 minutes. Slice into thin slices.
Heat skillet to moderate temperature. Add onions and cook until caramelized. Set aside
Heat 1 tablespoon oil in quesadilla maker (or skillet). Place one tortilla into oil. Top with duck, onion, jam and cheese. Top with another tortilla and cook until cheese melts and tortilla shell is golden brown. If cooking in a skillet turn quesadilla over and cook until golden on other side. Repeat with remaining ingredients. Cut into slices and serve with sour cream if desired.