Duck Nachos

Duck Confit, Chipotle-Cheese Sauce, Chopped Onion, Radishes, Tortilla Chips

Chef Josh Peterson of Motor Bar and Restaurant at the Harley Davidson Museum | Milwaukee
Yield: 4 servings

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Adapted by StarChefs | June 2018

INGREDIENTS

Duck Confit:
½ cup salt
2 tablespoons sugar
4 large duck legs and thighs (about 3 pounds)
1 teaspoon black peppercorns
½ teaspoon dry juniper berries
15 sprigs thyme
1 quart rendered duck fat

Chipotle-Cheese Sauce:
1½ cups crumbled queso fresco
1 cup shredded cheddar cheese
1 tablespoon cornstarch
¼ ounce butter
1 large garlic clove, minced
¼ cup minced white onion
1 small tomato, finely diced
One 13-ounce can evaporated milk
1 chargrilled poblano pepper, peeled
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin
1 tablespoon Minor’s chipotle concentrate
Salt
3 tablespoons milk
¼ cup finely chopped cilantro

To Assemble and Serve:
Tortilla chips
Finely chopped onion
Thinly sliced radishes

METHOD

For the Duck Confit:
In a large bowl, combine salt and sugar. Vigorously rub cure into the duck. In a nonreactive container, tightly pack legs and thighs, layering in peppercorns, juniper berries, and thyme. Cover with plastic wrap and refrigerate 12 to 24 hours. Using paper towels, rub off excess spices and pat duck dry. In a pot just large enough to hold duck, melt duck fat over medium heat. Add legs and thighs, making sure duck is completely submerged. Cook until meat easily separates from bone. Drain, cool, and pull meat.

For the Chipotle-Cheese Sauce:
In a bowl, combine cheeses, add cornstarch, and toss to combine. In small pot, melt butter and sauté garlic and onion 3 minutes. Add tomatoes and cook 2 minutes. Add evaporated milk followed by cheese mixture, stirring to combine. Add poblano, spices, and chipotle. Stir until silky. Season with salt. Adjust consistency with milk, if necessary. Stir in cilantro.

To Assemble and Serve:
Top chips with Duck Confit, smother with Chipotle-Cheese Sauce, and garnish with onions and radishes. 

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