Roasted Duck Nacho on Chili Cracker
Appetizer, Winner 1999 MLF Recipe Contest, Chef Jonathan Mortimer
Ingredients
Duck
-
1
3 8-10 oz Each Maple Leaf Farms Duck Bone-In Leg & Thighs
-
2
As Needed Salt, Black Pepper
-
3
1 tsp Ancho Chili Powder
-
4
1 tsp Ground Cumin Seeds
-
5
1 oz Canola Blended Olive Oil
-
6
2 cups Duck Stock
-
7
2 Each Shallots, sliced
Chili Cracker
-
1
3 cups Flour
-
2
1 oz Sugar
-
3
1 tsp Baking Powder
-
4
1/2 tsp Salt
-
5
3 oz Butter
-
6
4 to 5 oz Buttermilk
-
7
3 oz Thai Chili Paste
Nacho Topping
-
1
Duck meat (from above), pulled
-
2
1/2 cup Each Cooked Black Beans, Roasted Corn
-
3
1/4 cup Roasted Red Bell Pepper, chopped
-
4
1/4 cup Roasted Onion, chopped
-
5
1 tsp Cilantro, fine chop
-
6
3 Tbsp Reserved Braising Liquid, fat rendered & reduced by 2/3's
-
7
As Needed Salt, Black Pepper
Garnish
-
1
3 oz Mozzarella Cheese
-
2
1 tuft Idaho Field Greens*
-
3
As Needed Yellow and Red Bell Peppers, fine dice
-
4
As Needed Chives, 1 1/2" inch length
Directions
Duck
-
1
Season duck with salt, pepper, chili powder and cumin.
-
2
Brown duck in hot oil. Remove duck; pour off grease. Return duck to skillet; add stock and shallots.
-
3
Cook in 350°F oven, turning occasionally until meat starts to fall off bone. Reserve braising liquid. Pull meat from bones.
Chili Cracker Bread
-
1
Combine first 4 ingredients in a mixer with a dough hook.
-
2
Slowly combine the butter until dough resembles coarse meal.
-
3
Combine buttermilk with chili paste. Gradually add to flour mixture until it forms a ball.
-
4
Place, covered, in refrigerator for 1 hour.
-
5
Roll out dough, 1/8 to 1/4 inch thickness; place on parchment-lined sheet pan.
-
6
Bake in 350°F oven until crisp and golden. Cool. Break into eighteen 2x3-inch pieces.
Nacho Topping
-
1
Combine ingredients. Season with salt and pepper to taste.
To Serve
-
1
Top cracker bread with duck mixture.
-
2
Crumble mozzarella over the top.
-
3
Place under broiler until cheese is melted.
-
4
Divide field greens among the center of six plates.
-
5
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.
