Duck Confit and Avocado Quesadillas with a Reduced Balsamic Vinegar Glaze

For Duck

• 2 (5 pound) ducks
• 2 teaspoons salt
• 2 tablespoons black peppercorns, cracked
• 1 Tablespoon New Mexico red chile powder
• 6 cups rendered duck fat (you can ue pork lard for this as well but it isn't as nice)
• 12 garlic cloves, peeled
• 12 fresh thyme sprigs

For Quesadillas

• 8 small flour tortillas pan-toasted to a light brown
• 1 avocado pitted and chopped coarse
• 1/2 cup Saint André cheese

For Glaze

• 1 bottle of Balsamic vinegar reduced to a syrup

For Garnish

• 4 Cherry tomatoes
• 1 bunch Frissee lettuce

1. Remove ducks' legs and breasts. Leaving bones and skin attached, chop breasts into halves.
2. Sprinkle all over with salt, cracked pepper and chile powder, and set aside at room temperature 45 minutes. Then place duck pieces in a Dutch oven with rendered fat, garlic and thyme. Cook over low heat, uncovered, 1 1/2 to 2 hours. To test for doneness, pierce with a sharp fork. Fork should release esaly when shaken, Meat should pull easily from bone when pulled.
3. Transfer duck pieces to a medium baking dish and add the rendered fat. Let cool to room temperature, cover with plastic wrap, and refrigerate at least 24 hours, Before making Quesadillas, lift duck pieces out of fat. Remove and discard skin and any excess fat by warming duck slightly on a rack in the oven.
4. Spread about a tablespoon of Saint André cheese on to pan-toasted flour tortilla, place on plate and top with several pieces of duck and about 2 to 3 tablespoons of chopped avocado cover with a second tortilla.
5. Garnish with a cherry tomato, halved, and several springs of Frisee.
6. Drizzle lightly with Balsamic reduction and serve

Makes 4 Servings