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Braised Duck Quesadillas with Caramelized Onion and Taleggio Cheese


  • 2 Each Duck Quarters
  • To Taste-Kosher Salt/Black Pepper
  • 2 Tablespoons-Olive Oil
  • 1 Each-Carrot-rough chopped
  • 1 Blub-Fresh Garlic-halved across cloves
  • 1 Each-Celery Stalk-rough chopped
  • 2 Tablespoons-Red Wine Vinegar
  • To Top-Chicken Stock


  • 1 Medium Size Onion-skin removed, sliced thin into half moons
  • 1 Tablespoon-Unsalted Butter
  • To Taste Salt/Pepper
  • ½ Pound-Taleggio Cheese-softened to room temperature, or substitute brie, camembert
  • 1 Pint-Grape Tomatoes-tossed with olive oil, salt/pepper, roast at 300 until softened, about 10 minutes
  • 12 Each-Flour Tortillas-6 inch size
  • To Taste-Sour Cream


  1. Preheat oven to 325 degrees.
  2. Season duck leg with blackened seasoning.
  3. Warm oil in an iron skillet over medium heat.
  4. Add duck skin side down and cook for until skin is golden and crispy, about 3 minutes.
  5. Flip, repeat and remove duck.
  6. Drain off all but about 2 tablespoons of fat.
  7. Add veg and cook to slightly brown, about 2 minutes.
  8. Add a ½ cup of stock and stir, scraping bit of bottom of pan.
  9. Add vinegar, stir and duck back to pot.
  10. Top off with stock leaving top of the duck (skin) exposed.
  11. Place in oven and braise until tender, about 2 hours.
  12. Remove from oven, remove duck quarter and let cool enough to handle.
  13. Remove skin, discard, pick meat off the bone and shred.
  14. Warm butter in a non-stick pan over medium heat and add onions.
  15. Cook, stirring frequently until softened and golden brown.
  16. Season to taste with salt/pepper and set aside to cool.
  17. Lay six tortillas on a work surface in horizontal a row.
  18. Equally distribute cheese on each tortilla by smearing with a spreading knife.
  19. Top half the tortillas each with a little duck, caramelized onion and roasted tomatoes.
  20. Top each tortillas with the filling with remaining tortillas that are smeared with cheese.
  21. Heat a non-stick skillet/grill/griddle to medium high heat.
  22. Brush the top tortilla with a little olive oil and place oil side down in pan/grill/griddle.
  23. Brush top tortilla with a little olive oil and cook until tortilla is slightly brown, about 2 minutes,.
  24. Flip and cook until golden brown and filling is warmed through, about 2 minutes.
  25. Remove and repeat with remaining quesadillas.  
  26. Cut quesadillas into quarters and serve with sour cream on the side.