This recipe brings together two dignitaries of ethnic cuisine—duck confit from France and the quesadilla from Mexico. Add onions, jalapeño and Tillamook Shredded Mexican 4-Cheese Blend and, well, you better have your passport.
“If you can get your hands on some deliciously decadent duck confit (leg meat slowly cooked in duck fat), then the rest of this recipe is a breeze.” – Hosea Rosenberg of Blackbelly Catering
Chef Hosea and mixologist James Lee’s mobile catering company provides 5-star quality for any occasion, at any location. Named after Blackbelly Sheep native to Barbados, which are considered a culinary delicacy, many ingredients are sourced from local Blackbelly Farm.Full profile