Duck Carnitas Nachos
User Reviews
5
Duck Carnitas Nachos
Description
This recipe for Duck Carnitas Nachos starts by toasting dried chile to deepen its flavor, then simmering duck legs with aromatic orange peel, garlic, salt, and lager beer until the meat becomes tender enough to shred. The braising liquid is then boiled down to concentrate the flavors and extract rich duck fat. The shredded duck carnitas provide a flavorful, juicy base that stands up well to the other nacho toppings. Corn tortilla chips are layered with black beans and a Mexican cheese blend to add creaminess and texture. The use of pickled jalapeno peppers, scallions, cilantro, and thinly sliced radishes introduces brightness and a fresh contrast to the rich duck. The dish is completed by dollops of Mexican crema and sour cream and fresh lime wedges to add acidity and balance.
These nachos can serve a group from 8 to 12 people depending on portion sizes. The recipe includes tips for making the carnitas in advance and reheating them by draining excess fat. They can be assembled in one or two sheet pans for ease of serving. The choice of beer for braising contributes to the overall flavor, with suggestions for different Vienna-style lagers. This dish works well as a shared appetizer or a casual meal, offering layered textures: crispy chips, tender duck, melted cheese, and crisp garnishes.
The use of slow-cooked duck and reduction of the braising liquid to fat distinguishes these nachos from more typical versions. The mix of well-seasoned meat, cheese, and fresh toppings makes this recipe a distinctive take on loaded nachos.
Ingredients
Duck Carnitas:
- 1 New Mexico chile dried, or guajillo chile
- 3 pounds duck legs rinsed
- 2 pieces orange peel each about ¾-inch wide and 2-inches long, fresh
- 3 garlic crushed, cloves
- 1 ½ teaspoons kosher salt or sea salt
- 1 Vienna lager beer such as Samuel Adams Boston Lager, 12-ounce bottle
Nachos:
- 16 to 20 ounces corn tortilla chips thick
- 1 black beans 15-ounce can, drained and rinsed
- 1 pound Mexican-style four-cheese blend shredded
- ½ cup jalapeno pepper preferably homemade, sliced, pickled
- 4 scallions white and green parts, thinly sliced½
- 2 cups cilantro roughly chopped, loosely packed fresh leaves
- 6 radish thinly sliced
- salsa for serving
- Mexican crema
- sour cream
- lime wedges
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
- Duck carnitas can be made up to one week ahead and stored covered in the rendered fat in the refrigerator.
- Reheat the carnitas gently in a saucepan and drain any excess fat before assembling the nachos.
- You can layer all the ingredients on one sheet pan for double layers or use two pans with single layers for even heating.
- Adjust recipe quantity easily; halve the ingredients and use half a beer for the braise if cooking for fewer people.
- Choose a Vienna lager beer such as Samuel Adams Boston Lager or Negra Modelo for authentic flavor in the braise.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
