Duck Confit Nachos with Truffle Cheese Sauce and Duck Skin Crackling
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Feeds 4 - 6 people 
Prep time 30m
Cook time 60m
Description
These are the most delicious nachos you will ever eat! Sure regular nachos are good but these are for elite snack times only. They make use of our beautiful confit duck, using the skin to make crackling and layering up the meat with an incredible, rich cheese sauce flavoured with truffle dust.
- 170g tortilla chips
- 400g duck confit (2 legs)
- 1 green chilli, very finely sliced
- 1 onion, very finely chopped
- 2 tomatoes, deseeded and very finely chopped
- 1 tablespoon lime juice, plus extra to serve
- Handful coriander leaves, chopped
- For the cheese sauce:
- 350ml whole milk
- 25g unsalted butter
- 25g plain flour
- 100g Red Leicester cheese
- 50g mozzarella
- Truffle dust, to taste
- Separate the duck skin from the duck legs and cut into thin strips. Shred the duck meat and set aside.
- Place the chopped duck skin in a saucepan with 50ml water and set over low heat. Cook for around 45 minutes, until duck fat is rendered and skin is dark brown.
- Strain the duck crackling through a sieve, reserving the duck fat for cooking another time (store it in the fridge ready to make roast potatoes!). Leave to cool.
- Combine the onion, tomatoes, lime juice and coriander leaves. Season with salt and set aside.
- Make the cheese sauce by placing the milk into a saucepan, to warm through fairly gently - don’t let it boil.
- In a separate saucepan over medium heat, melt the butter. Add the flour, whisking to combine and make a roux. Continue to cook for a few minutes, whisking all the time to stop it from burning.
- Gradually add the warm milk a little at a time, whisking to make sure it’s all incorporated before adding the next. Once all the milk is added, reduce the heat to low.
- Add the cheeses and allow them to melt, whisking all the time. Add the truffle dust (a little at a time - it's strong!) and season with salt and pepper. Cover and set aside.
- Heat a frying pan and add the duck meat. Cook over low heat until the duck is hot and crispy in places. Add a very small splash of water if it looks like it is sticking.
- Arrange the tortilla chips on a serving platter, layered with the confit duck, cheese sauce (briefly reheat if necessary), salsa and green chilli. Top with the duck crackling and serve immediately!
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Ingredients you will need
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Coriander, 100g£4.95Coriander leaves are always added at the end of cooking as high or prolonged heat reduces their flavour. The leaves and stalks can be used to flavour soups, salads, beans & lamb curries. Mexicans combine coriander with green chillies, garlic and lime juice to make a delicious dressing for vegetables... -
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Datterini Vine Tomatoes, 1kg£11.95Datterini tomatoes are so sweet and full of flavour. They're fantastic eaten raw but also are great when cooked and make an excellent tomato sauce. Small in size, the red jewels have an enticingly fruity smell and look beautiful on the plate. Toss through salads to give them a pop of colour, take on... -
Truffle Dust, 65g£10.95Truffle dust can be used on any a number of dishes to add a little bit of luxury to your meals! Drogo recommends a sprinkling on top of fries with parmesan, and on top of steaks, fish or even pasta and pizza! Alternatively, you could also add it to a warming bowl of homemade mushroom soup. The flavo...