Preheat the barbecue at medium heat turning off the middle burner to allow indirect cooking.
Season the duck legs confit and the red pepper with salt, pepper, garlic, and chili powder. Place the duck and red peppers in the centre of the grill (over the turned-off burner) for about 10 minutes until browned, turning halfway through.
Remove the peppers and duck legs from the grill, cover the meat loosely with a sheet of aluminum foil and let it rest for 5 minutes.
Remove the skin from the duck legs (and from the pepper if you want), debone and shred the meat with two forks, and thinly slice the red pepper.
Put a few slices of brie on a tortilla. Top with the shredded confit duck meat and slices of peppers, and garnish with the scallions. Add a few more slices of cheese over the duck meat and cover with another tortilla. Repeat steps to prepare the second quesadilla.
In a large pan with a little butter, warm quesadillas on medium heat, one at a time, 5 to 6 minutes each side, turning over delicately once. You can also grill them on the barbecue using indirect heat, 5-6 minutes each side.
Cut the quesadillas in quarters and serve with a green salad and salsa verde.
Recipe by Nicolas Vallée, Professional chef
