Duck Red, White & Bleu Chips

A perfect appetizer for your next get-together. With blue cheese, dice tomatoes and Monterey Jack cheese - this is a great dish that not only brings in the signature colors of the Fourth of July, but it's also a take on a classic dish! You can make this dish in about 30 minutes.

Ingredients

  • 3 Russet Potatoes
  • 1 tsp. Sea Salt
  • 1 Can Diced Tomatoes with Green Chiles
  • 1 Tbsp Chopped Cilantro
  • Juice of 1 Lime
  • ½ Red Onion Diced
  • 1 Tbsp. Apple Cider Vinegar
  • 2 Cloves Garlic, Minced
  • 4 oz. Blue Cheese
  • 1 Cup Monterey Jack

Direction

  • Preheat your fire or grill to medium-high heat. If you are using an open fire, hang kettle close to fire.
  • Thinly slice potatoes on a mandolin or in 1/8” slices.
  • Heat duck fat in a kettle or large skillet until it reaches 350 degrees F.
  • Fry potato slices in duck fat for 10-15 minutes.
  • Combine tomatoes, cilantro, lime juice, red onion, garlic, and apple cider vinegar to make salsa.
  • Top duck fat chips with bleu cheese and Monterrey jack. Let melt over the fire or in the oven for 5 minutes.
  • Top with salsa and serve.
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