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Duck Confit Nachos with Corn-Chipotle Salsa (Emeril Lagasse) Recipe

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Duck Confit Nachos with Corn-Chipotle Salsa (Emeril Lagasse)
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Ingredients
18
Count
Nutrition
809
Calories
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Ingredients:

Directions:

  1. In a large skillet, heat the oil over medium-high heat. Add the corn, salt, and cayenne and cook, stirring occasionally, until fragrant and light golden brown, 3 to 4 minutes. Add the cumin, stir and cook until deep golden brown, about 1 minute. Let cool.
  2. In a bowl, combine the tomatoes, onions, cilantro, lime juice, chipotles, and garlic. Add the cooled corn and stir to combine. Adjust the seasoning, to taste.
  3. Preheat the oven to 450 degrees F.
  4. Arrange the chips across a large ovenproof platter or baking sheet. Top with the duck confit and cheese. Arrange the onions and jalapenos over the cheese and bake until the cheese is melted and bubbling and the mixture is hot, 6 to 8 minutes.
  5. Remove from the oven and top with the Corn-Chipotle Salsa and sour cream. Garnish with additional cilantro and serve immediately with lime wedges.
  6. Homemade Tortilla Chips:
  7. 9 corn tortillas, cut into quarters
  8. 4 cups corn or vegetable oil
  9. Essence, recipe follows
  10. In a large, heavy saucepan, heat the oil to 360 degrees F.
  11. In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, about 1 minute. Remove and drain on paper towels. Season lightly with Essence. Serve warm or use to make nachos.
  12. Yield: 3 dozen chips
  13. Essence (Emeril's Creole Seasoning):
  14. 2 1/2 tablespoons paprika
  15. 2 tablespoons salt
  16. 2 tablespoons garlic powder
  17. 1 tablespoon black pepper
  18. 1 tablespoon onion powder
  19. 1 tablespoon cayenne pepper
  20. 1 tablespoon dried leaf oregano
  21. 1 tablespoon dried thyme
  22. Combine all ingredients thoroughly and store in an airtight jar or container.
  23. Yield: about 2/3 cup
  24. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  25. Duck Confit:
  26. 4 whole duck legs, with thighs attached (about 2 pounds), excess fat trimmed and reserved
  27. 1 tablespoon plus 1/8 teaspoon kosher salt and 1/2 teaspoon salt
  28. 1/2 teaspoon freshly ground black pepper
  29. 10 garlic cloves
  30. 4 bay leaves
  31. 4 sprigs fresh thyme
  32. 1 1/2 teaspoons whole black peppercorns
  33. 4 cups olive oil or duck fat, or as needed
  34. At least 2 days before serving, lay the duck legs skin side down on a platter and sprinkle with 1 tablespoon of the kosher salt and the ground pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on 2 of the legs. Lay the remaining 2 legs skin side up on top. Put the reserved fat from the ducks in the bottom of a nonreactive container and top with the sandwiched duck pieces. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover tightly with plastic wrap. Refrigerate to cure for 12 hours.
  35. Preheat the oven to 200 degrees F.
  36. Remove the duck from the container. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck under cold running water, rubbing off some of the salt and pepper. Pat the duck dry with paper towels.
  37. Put the reserved garlic, bay leaves, thyme, and duck fat in an enameled cast iron pot or deep glass baking dish, and sprinkle evenly with the peppercorns and the remaining 1/2 teaspoon salt. Lay the duck pieces skin side down on top and add enough olive oil to cover.
  38. Cover and bake until the meat pulls away from the bone, 12 to 14 hours.
  39. Remove the duck from the fat. Strain the fat into a bowl and reserve. Remove the meat from the bones and place it in a 1-quart stoneware or glass container; discard the skin and bones. Add enough of the strained fat to cover the meat by 1/4 inch. Cover and store in the refrigerator for up to 1 month. (If desired, save the remaining fat in an airtight container and refrigerate to use as cooking fat.)
  40. Yield: 2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 808.93 Kcal (3387 kJ)
Calories from fat 507.69 Kcal
% Daily Value*
Total Fat 56.41g 87%
Cholesterol 167.54mg 56%
Sodium 1197.17mg 50%
Potassium 750.28mg 16%
Total Carbs 32.15g 11%
Sugars 8.63g 35%
Dietary Fiber 4.49g 18%
Protein 45.26g 91%
Vitamin C 33.4mg 56%
Vitamin A 1.8mg 59%
Iron 0.4mg 2%
Calcium 1216.4mg 122%
Amount Per 100 g
Calories 203.04 Kcal (850 kJ)
Calories from fat 127.43 Kcal
% Daily Value*
Total Fat 14.16g 87%
Cholesterol 42.05mg 56%
Sodium 300.49mg 50%
Potassium 188.32mg 16%
Total Carbs 8.07g 11%
Sugars 2.17g 35%
Dietary Fiber 1.13g 18%
Protein 11.36g 91%
Vitamin C 8.4mg 56%
Vitamin A 0.4mg 59%
Iron 0.1mg 2%
Calcium 305.3mg 122%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.1
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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