Roasted Duck Nacho on Chili Cracker

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.