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Duck Carnitas Nachos
5 from 12 votes

Duck Carnitas Nachos

Duck Carnitas Nachos feature tender duck legs slow-simmered with toasted New Mexico chile, orange peel, garlic, and lager beer until shreddable. The duck is cooked until it melts in the mouth, and the braising liquid is reduced to render rich duck fat that enhances the flavor. These carnitas are layered over sturdy corn tortilla chips with black beans, a Mexican four-cheese blend, jalapenos, scallions, cilantro, and radishes, then served with salsa, crema, sour cream, and lime wedges for a complex and hearty snack or meal.

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 12 servings
Calories: 681 kcal
Course: Appetizer, Snacks
Cuisine: Mexican, Tex-Mex

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

    Cup of Yum
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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).
  6. 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).
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 681

% 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.