Ready to take your nachos to the next
level? Add shredded duck!
Comfort food often feels nostalgic or
sentimental, and duck can fall in that category. Duck hunting is all about the
experience. Make these nachos and you might flash back to the field or marsh,
and the great time had with family and friends outdoors.
Plus, duck nachos are super easy to
prepare. Cook enough duck to freeze extra packages, so you can whip up a batch
of nachos whenever you please!
Author:
Brad Fenson
Ingredients
For the Duck
6—8 duck breasts
2 cups chicken stock
2 cups and ¼ cup
water, divided
2 tbsp chili powder, divided
2 tbsp butter
½ tsp cumin, ground
½ tsp coriander, ground
Nacho Assembly
1 large bag nacho or tortilla chips
1 sweet onion, diced
1 red pepper, diced
1 tomato, diced
1 jalapeño pepper, diced with seeds and
ribs removed
2 cups shredded cheese, cheddar or
tex-mex
¼ cup sliced black olives (optional)
Directions
Place duck breasts in a pot and add
chicken broth and 2 cups of water to ensure the meat is covered with liquid.
Add 1 tbsp chili powder. Bring to a slow boil and then reduce heat and simmer
for two hours. If you have a pressure cooker, you can cook the duck in
approximately 20 minutes.
Remove the duck breasts and let cool.
Shred the duck with your fingers, or use two forks to pull the meat into
strands.
Preheat oven to 350°F.
In a medium frying pan, melt butter and
add the duck, remaining tbsp of chili powder, cumin, coriander, and ¼ water.
Cook until meat browns.
Place diced vegetables on paper towels
and squeeze out moisture. Repeat if necessary.
On a large baking sheet, place â…“ of
the nacho chips, cover with â…“ of the duck, onion, peppers, tomato, cheese,
and olives. Repeat the layers until all the ingredients are used up.
Bake in the oven for 20 minutes. You
can broil for a few minutes to brown the top but watch very carefully!
Serve hot with sour cream, salsa,
guacamole, or any dip you enjoy.
