Duck Nachos with Habanero, Chipotle and Mango Pico

1997 Chef Recipe Contest Winner, Chef David Garrido

Serving Size {6 Servings}



3- 6 oz each Maple Leaf Farms Boneless, Skinless Duck Breasts, thinly sliced

3 Chipotle Chilies

3/4 Cup Hot Water

Yucca Root Chips:

1 1/2 Roots Yucca Root, peeled, thinly sliced

As Needed Hot Water

As Needed Oil for Frying

As Needed Sea Salt

Habanero Aioli:

3 Tablespoons Mustard

1/4 Cup Honey

3/4 Cup Cilantro, chopped

1 1/2 Tablespoon Seeded & Chopped Habanero Pepper

3 Egg Yolks

1 1/2 Tablespoons Lemon Juice

3/4 Teaspoon Sea Salt

3/4 Cup Olive Oil

Mango Pico:

3/4 Cup Diced Mango

3/4 Cup Diced Tomatoes

1/3 Cup Diced Onion

1/3 Cup Chopped Cilantro

1 1/2 Tablespoons Lemon Juice

1/4 Teaspoon Sea Salt


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Marinade: Puree chilies with water. Marinate duck in sauce for 10 minutes before cooking.

Yucca Root Chips: Soak sliced yucca in water for 15 minutes. Deep fry at 375°F for 1 to 1- 1/2 minutes or until light brown. Season with salt.

Habanero Aioli: Puree all ingredients except oil. While pureeing, slowly add oil; refrigerate.

Mango Pico: Combine all ingredients.

To Serve: Saute duck. Place chips on plate. Top with duck, habanero aioli and mango pico. Serve immediately.

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