Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides of the duck breasts with salt and black pepper.

Cook the Duck

Heat olive oil in a skillet over medium heat. Place the duck breasts skin-side down in the skillet. Cook for about 6-8 minutes, or until the skin is crispy and golden brown. Flip the breasts and cook for an additional 5-7 minutes, or until the internal temperature reaches 135°F (57°C) for medium rare. Remove from heat and let rest for 5 minutes.

Shred the Duck

Once rested, thinly slice the duck breasts and then shred the meat into bite-sized pieces.

Nacho Assembly

Preheat the Oven

Preheat your oven to 400°F (200°C).

Layer the Nachos

On a large baking sheet, spread out the tortilla chips evenly. Scatter the shredded duck over the chips, followed by the shredded cheese, pickled jalapeños, and sliced green onions.

Bake the Nachos

Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.

Serve the Nachos

Remove the nachos from the oven. Top with dollops of sour cream and guacamole. Garnish with fresh cilantro. Serve immediately.