peterson new year's duck confit quesadillo with pear salsa

This is the new year's tradition along with the chocolate mousse at the Peterson Farm. The quesadillas can be made with any meat, but the duck is especially delicous.

Confit Quesadillas

• 1 1/2 c duck confit, shredded
• 1/4 c green onions, sliced
• 3/4 Gruyere cheese, shredded
• salt and pepper
• 6 six-inch flour tortillas
• 2 tblsp butter, melted
• 1/4 c creme fraiche

1. Preheat oven to 350.
2. Mix together the duck confit, onions and cheese. season with salt and pepper.
3. Lay 3 tortillas on a flat surface and spread the confit mixture evenly on each tortilla. Top with another tortilla and press down firmly.
4. Brush teh top of each quesadilla with butter.
5. Place the quesadilla on a baking sheet and bake for 10 minutes or until tortilla is golden brown and the cheese is melted.
6. Remove from the oven and slice into 4 pieces each. Garnish with pear salsa.

Pear Salsa

• 1 large pear, sliced into 1/2 inch thick slices
• 1 tblsp canola oil
• 1/4 c red onions, small diced
• 1 tsp garlic, chopped
• 1 small jalapeno, diced
• 1 tblsp fresh oregano, chopped
• 1 tblsp lemon juice
• salt and freshly ground black pepper

1. Toss the pears with oil and place on a hot grill or grill pan. Grill for 3 minuts per side. (can also be achieved in a saute pan on the stove top). Remove from heat and cool.
2. Chop grilled pears into small pieces and place in small bowl.
3. Add red onions, garlic, jalapeno, oregano and lemon juice. Mix well, season with salt and pepper.
4. Refrigerate for 30 minutes before serving.