Duck Nachos Recipe
Duck confit, cheese blend, avocado cream, jalapeños, and salsa.
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Ingredients
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Duck Confit
Nachos Assembly
Method
Duck Confit Preparation
- 1
Prepare the Duck
Rub the duck legs with salt and place them in a shallow dish. Let them marinate in the refrigerator for at least 12 hours, preferably overnight.
- 2
Cook the Duck
Preheat your oven to 225°F (110°C). Place the marinated duck legs in a Dutch oven or heavy pot and cover them with duck fat. Add fresh thyme and smashed garlic cloves. Cook in the oven for about 4-5 hours until the meat is tender and falling off the bone.
- 3
Nachos Assembly
- 4
Prepare Avocado Cream
In a bowl, mash the avocados and mix with sour cream and lime juice until smooth. Season with salt to taste.
- 5
Assemble Nachos
On a large baking sheet, spread out the tortilla chips evenly. Top with shredded duck confit and sprinkle the cheese blend over the top.
- 6
Melt the Cheese
Place the assembled nachos in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until the cheese is melted and bubbly.
- 7
Add Toppings
Once out of the oven, top the nachos with sliced jalapeños, and spoon salsa over them. Finally, drizzle avocado cream on top.
- 8
Serve
Serve the duck nachos immediately while they're hot, with extra salsa and avocado cream on the side.
