Duck Nachos with Habanero, Chipotle and Mango Pico

1997 Chef Recipe Contest Winner, Chef David Garrido

Serving Size {6 Servings}

Ingredients


Marinade:


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

Directions

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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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