Spring nacho with duck confit and leeks
20
20
6
No
Ingredients
- 30 ml (2 tablespoons) of butter
- 2 packages of 250 g (8 cups) of Les Cultures de Chez Nous sliced leeks
- 125 ml (1/2 cup) of maple syrup
- Salt and pepper up to taste
- 2 Italian tomatoes
- 1 small red onion
- 3 half-peppers of various colours
- 1 package of corn chips “thick cut” of 220 g
- 2 shredded duck confit thighs
- 375 ml (1 1/2 cup) of grated old yellow cheddar
- 250 ml (1 cup) of 14% sour creme
- 30 ml (2 tablespoons) of fresh chopped parsley
- 30 ml (2 tablespoons) of fresh coriander leaves
Preparation
Side-by-side mode
- Preheat oven to 375°F (190°C).
- In a pan, melt butter at medium-low heat. Cook leeks for 2 to 3 minutes.
- Pour maple syrup. Salt, pepper and stir. Cook for 6 to 8 minutes, until leeks are caramelized.
- Dice tomatoes, red onions and peppers.
- Set chips on a baking sheet covered with parchment paper. Garnish with diced vegetables, half leeks, and duck confit. Cover with cheddar. Bake in the oven for 12 to 15 minutes.
- In a bowl, mix the remaining leeks with sour cream and parsley.
- When out of the oven, spread coriander leaves over the nacho. Serve with leeks and sour cream.
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