I've never had one that really made me understand why someone thought it was a good idea to use duck rather than chicken or pork. Somehow its more complex flavor always seems to me to get lost in the tortilla-cheese-etc. shuffle.
1) Are duck quesadillas common/traditional in any particular area of Mexico, or is this a nuevo/north-of-the-border invention?
2) If the former, how are they most likely to be prepared?
3) Either way, what do you think makes for a good version of this dish?