Hickory Smoked Duck Nachos Recipe
Chipotle Aioli / Lime Crema / Red Onion / Micro Greens
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Ingredients
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Nachos
Method
Instructions
- 1
Smoke the Duck
Soak hickory wood chips in water for at least 30 minutes. Preheat your smoker or grill to 225°F (107°C). Season the duck breast with salt and place it skin-side up on the grill. Add the soaked hickory chips to the smoker box or directly on the coals. Smoke the duck for about 2 hours or until it reaches an internal temperature of 165°F (74°C). Remove from heat and let it rest.
- 2
Prepare the Chipotle Aioli
In a bowl, combine mayonnaise, chipotle peppers, lime juice, minced garlic, and salt. Mix well until smooth. Adjust seasoning to taste.
- 3
Prepare the Lime Crema
In another bowl, mix sour cream, lime juice, lime zest, and salt. Stir until well combined. Adjust seasoning to taste.
- 4
Assemble the Nachos
Once the duck has rested, slice it thinly. On a large serving platter, layer tortilla chips, smoked duck slices, and red onion slices. Drizzle with chipotle aioli and lime crema. Top with microgreens.
- 5
Serve
Serve immediately while warm, and enjoy your hickory smoked duck nachos!
