Baked Duck Nachos
Posted on 01/08/2020
Ready to take your nachos to the next level? Add shredded duck!
Comfort food often feels nostalgic or sentimental, and duck can fall in that category. Duck hunting is all about the experience. Make these nachos and you might flash back to the field or marsh, and the great time had with family and friends outdoors.
Plus, duck nachos are super easy to prepare. Cook enough duck to freeze extra packages, so you can whip up a batch of nachos whenever you please!
- 6—8 duck breasts
- 2 cups chicken stock
- 2 cups and ¼ cup water, divided
- 2 tbsp chili powder, divided
- 2 tbsp butter
- ½ tsp cumin, ground
- ½ tsp coriander, ground
- 1 large bag nacho or tortilla chips
- 1 sweet onion, diced
- 1 red pepper, diced
- 1 tomato, diced
- 1 jalapeño pepper, diced with seeds and ribs removed
- 2 cups shredded cheese, cheddar or tex-mex
- ¼ cup sliced black olives (optional)
Prep: 2.5h | Cook: 20m (nachos only)
- Place duck breasts in a pot and add chicken broth and 2 cups of water to ensure the meat is covered with liquid. Add 1 tbsp chili powder. Bring to a slow boil and then reduce heat and simmer for two hours. If you have a pressure cooker, you can cook the duck in approximately 20 minutes.
- Remove the duck breasts and let cool. Shred the duck with your fingers, or use two forks to pull the meat into strands.
- Preheat oven to 350°F.
- In a medium frying pan, melt butter and add the duck, remaining tbsp of chili powder, cumin, coriander, and ¼ water. Cook until meat browns.
- Place diced vegetables on paper towels and squeeze out moisture. Repeat if necessary.
- On a large baking sheet, place ⅓ of the nacho chips, cover with ⅓ of the duck, onion, peppers, tomato, cheese, and olives. Repeat the layers until all the ingredients are used up.
- Bake in the oven for 20 minutes. You can broil for a few minutes to brown the top but watch very carefully!
- Serve hot with sour cream, salsa, guacamole, or any dip you enjoy.