Duck Confit Nachos Recipe
slow cooked shredded duck over crispy fried wontons | green onions | diced tomato | shredded napa cabbage | jalapeño | sweet garlic chili mayonnaise & hoisin drizzle
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Ingredients
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Duck Confit Nachos Ingredients
Method
Preparation Instructions
- 1
Prepare the Duck Confit
Season the duck legs with salt and black pepper. Place them in a baking dish with garlic cloves and thyme. Cover with duck fat. Bake at 225°F (107°C) for about 4 hours until tender.
- 2
Shred the Duck
Once cooked, remove the duck from the fat, let it cool slightly, then shred the meat, discarding the bones.
- 3
Fry the Wontons
Heat oil in a deep fryer or large pot. Fry wonton wrappers until golden and crispy. Drain on paper towels.
- 4
Assemble the Nachos
On a platter, layer the crispy wontons with shredded duck, napa cabbage, diced tomatoes, green onions, and jalapeño slices.
- 5
Add Sauces
Drizzle sweet garlic chili mayonnaise and hoisin sauce over the top.
