Duck Nachos Recipe
Duck confit, brie cheese, chipotle crema, balsamic glaze, scallions on fried wontons
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Ingredients
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Duck Confit
Fried Wonton Chips
Chipotle Crema
Toppings
Method
Duck Confit
- 1
Season and marinate
Rub duck legs with salt, crushed garlic, thyme, and black pepper. Cover and refrigerate for at least 12 hours or overnight.
- 2
Cook the duck
Preheat oven to 275°F (135°C). Rinse off excess salt and herbs from duck. Place duck legs in an oven-safe dish and submerge in duck fat. Cover with foil and bake for 2.5 hours until meat is tender and pulls away from the bone easily.
- 3
Shred the duck
Remove duck from fat, let cool slightly, then shred the meat with forks. Discard skin and bones. Set aside.
Fried Wonton Chips
- 4
Prepare wonton wrappers
Cut wonton wrappers in half diagonally to form triangles.
- 5
Fry wontons
Heat vegetable oil in a pan to 350°F (175°C). Fry wonton triangles in batches for 30-60 seconds until golden and crispy. Drain on paper towels and sprinkle with salt while hot.
Chipotle Crema
- 6
Blend crema
In a food processor or blender, combine sour cream, chipotle pepper, lime juice, and salt. Blend until smooth. Transfer to a squeeze bottle or small bowl for serving.
Assembly and Toppings
- 7
Assemble nachos
Arrange fried wonton chips on a serving platter. Top with shredded duck confit and thin slices of brie cheese.
- 8
Melt the cheese
Place the assembled wonton nachos under a broiler for 1–2 minutes, just until the brie begins to soften and melt slightly.
- 9
Add sauces and garnish
Drizzle chipotle crema and balsamic glaze over the nachos. Sprinkle with sliced scallions and serve immediately.