Roasted Duck Nacho on Chili Cracker

Appetizer, Winner 1999 MLF Recipe Contest, Chef Jonathan Mortimer


Serving Size {6 servings}



3 8-10 oz Each Maple Leaf Farms Duck Bone-In Leg & Thighs

As Needed Salt, Black Pepper

1 tsp Ancho Chili Powder

1 tsp Ground Cumin Seeds

1 oz Canola Blended Olive Oil

2 cups Duck Stock

2 Each Shallots, sliced

Chili Cracker:

3 cups Flour

1 oz Sugar

1 tsp Baking Powder

1/2 tsp Salt

3 oz Butter

4 to 5 oz Buttermilk

3 oz Thai Chili Paste

Nacho Topping:

Duck meat (from above), pulled

1/2 cup Each Cooked Black Beans, Roasted Corn

1/4 cup Roasted Red Bell Pepper, chopped

1/4 cup Roasted Onion, chopped

1 tsp Cilantro, fine chop

3 Tbsp Reserved Braising Liquid, fat rendered & reduced by 2/3's

As Needed Salt, Black Pepper


3 oz Mozzarella Cheese

1 tuft Idaho Field Greens*

As Needed Yellow and Red Bell Peppers, fine dice

As Needed Chives, 1 1/2" inch length


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Duck: Season duck with salt, pepper, chili powder and cumin. Brown duck in hot oil. Remove duck; pour off grease. Return duck to skillet; add stock and shallots. Cook in 350°F oven, turning occasionally until meat starts to fall off bone. Reserve braising liquid. Pull meat from bones.

Chili Cracker Bread: Combine first 4 ingredients in a mixer with a dough hook. Slowly combine the butter until dough resembles coarse meal. Combine buttermilk with chili paste. Gradually add to flour mixture until it forms a ball. Place, covered, in refrigerator for 1 hour. Roll out dough, 1/8 to 1/4 inch thickness; place on parchment-lined sheet pan. Bake in 350°F oven until crisp and golden. Cool. Break into eighteen 2x3-inch pieces.

Nacho Topping: Combine ingredients. Season with salt and pepper to taste.

To Serve: Top cracker bread with duck mixture. Crumble mozzarella over the top. Place under broiler until cheese is melted. Divide field greens among the center of six plates. Place nachos around greens. Garnish tops of nachos with diced peppers and chives.

*A mixture of radicchio, frisee or curly endive, baby red leaf lettuce, mustard greens and gem marigolds can be substituted.

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Interesting and inventive