Place Duck Leg confit pouch in Boiling water for 25mins. Cut open and drain off Duck fat. Reserve Fat. Pull Meat from the bone & skin then shred.
Sauté Mushrooms and onion in 1 T of the rendered fat from the duck legs until the onions start to caramelize. Remove from heat and let cool.
Take tortillas, lay them out two at a time top with shredded Jack cheese(can also use pepper jack to spice it up), spread cheese over half of the tortilla, spread 2 oz. of onion mixture on the cheese, then 2 oz. of confit on top of that, drizzle 1t of balsamic glaze over the top of confit.
Fold the top half of the tortilla over it and lightly press together; heat non-stick skillet with 1 T of duck fat, brown tortilla on each side until cheese melts; remove from skillet and continue the process with the other 7 tortillas.