Duck Carnitas Nachos
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5.0
12 reviews
Excellent
Duck Carnitas Nachos
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An elevated twist on a Mexican classic, these Duck Carnitas Nachos are topped with succulent duck, earthy black beans, crisp radishes, spicy jalapenos, and of course a layer of gooey cheese.
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Ingredients
Duck Carnitas:
- 1 dried New Mexico or guajillo chile
- 3 pounds duck legs, rinsed
- 2 pieces fresh orange peel each about ¾-inch wide and 2-inches long
- 3 garlic cloves, crushed
- 1 ½ teaspoons Kosher salt or sea salt
- 1 (12-ounce) bottle Vienna lager (such as Samuel Adams Boston Lager)
Nachos:
- 16 to 20 ounces thick corn tortilla chips
- 1 (15-ounce) can black beans, drained and rinsed
- 1 pound shredded Mexican-style four-cheese blend
- ½ cup sliced pickled jalapenos (preferably homemade)
- 4 scallions white and green parts, thinly sliced½
- 2 cups loosely packed fresh cilantro leaves, roughly chopped
- 6 Thinly sliced radishes
- Salsa, Mexican crema or sour cream, and lime wedges for serving
Instructions
- To make the duck carnitas: Heat a small, heavy, dry skillet over medium-high heat. Add the chile and toast, turning occasionally, until puffy and deep brownish-red but not black, 2 to 3 minutes. Stem and halve the chile, discard the seeds, and chop finely. Set aside.
- Nestle the duck legs in a heavy pot just large enough to fit them snugly in a single, slightly overlapping layer. Add the toasted chile, orange peel, garlic, and salt. Pour in the lager, then add enough water to barely cover (it’s okay if a few points protrude).
- Bring to a boil over medium-high heat, then turn the heat to medium-low and partially cover the pot. Simmer gently until the meat is tender enough to shred with a fork, about 1 ½ hours. Transfer the duck legs to a cutting board using tongs.
- Discard the orange peels from the braising liquid. Raise the heat to high and boil until the liquid is almost completely evaporated and about all that’s left is the duck fat, about 10 minutes or longer as needed. First the bubbles will become large and foamy, and then the foam will begin to subside.
- Meanwhile, discard the skin and shred the meat into bite-size chunks. Discard any excess fat and the bones (or save the bones to make duck stock).
- Return the duck meat to the pot and fry over medium heat until the meat is browned and crisp on the outside but still moist and tender inside, about 10 minutes. Stir often, being sure to scrape the bottom of the pot. Drain the meat in a colander (or lift it from the fat with a slotted spoon).
- To assemble the nachos: Preheat the oven to 350°F, Spread about half the tortilla chips in an even layer on a large rimmed baking sheet. Top with about half each of the duck, the beans, and the cheese. Repeat to create a second layer.
- Bake the nachos until the cheese is melted and just beginning to brown in spots, 15 to 20 minutes. Remove from the oven and top with the pickled jalapenos, scallions, cilantro, and radishes. Serve immediately with the salsa, crema, and lime wedges on the side.
Notes
- Recommended Brews (Vienna Lager style): Samuel Adams Boston Lager (Boston Beer Company), Negra Modelo (Grupo Modelo), Eliot Ness (Great Lakes), Lincoln Park Lager (Goose Island), Special Amber (Sprecher)
- Duck carnitas can be made up to 1 week in advance and stored in the refrigerator, covered in the fat. When you're ready to assemble the nachos, reheat the meat in a small saucepan, and then drain off the fat.
- You can either make these duck nachos in 1 sheet pan (as directed above) and make double the layers or make 2 sheet pans of duck nachos with a single layer each (as I have in these photos).
- This recipe can serve as little as 8 or up to 12 people (depending on the serving size). You can also halve this recipe relatively easily. Simply use half a beer for the braise and drink the rest!
- Adapted from Beer Bites
Nutrition Information
Show Details
Calories
681kcal
(34%)
Carbohydrates
56g
(19%)
Protein
43g
(86%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
135mg
(45%)
Sodium
798mg
(33%)
Potassium
599mg
(17%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 56g | 19% |
| Protein | 43g | 86% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 135mg | 45% |
| Sodium | 798mg | 33% |
| Potassium | 599mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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