Cooking Index - Cooking Recipes & Ideas'Roast Duck' Nachos Recipe - Cooking Index

'Roast Duck' Nachos

Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

2   Ripe but firm avocadoes - peeled, pitted, and diced
1/2 cup 31g / 1.1ozDiced onion
1/2 cup 31g / 1.1ozDiced fresh tomato
1/4 cup 15g / 0.5ozSliced green onion
2 tablespoons 30mlMinced ginger
1 tablespoon 15mlChopped cilantro
3 tablespoons 45mlSake
2 tablespoons 30mlLime juice
1 tablespoon 15mlVegetable oil
1 teaspoon 5mlChili garlic sauce
1/2 teaspoon 2.5mlSalt
  For The Nachos
  Vegetable oil - for deep-frying
1   Taro - peeled, (small) thinly sliced
2   Sweet potatoes - peeled, (small) thinly sliced
1/2 lb 227g / 8ozThinly-sliced roast duck - (abt 1 cup)
2 teaspoons 10mlHoisin sauce
2   Green onions - trimmed, and sliced thinly

Recipe Instructions

Mix the avocados, onion, tomato, green onions, ginger, cilantro, sake, lime juice, vegetable oil, chili garlic sauce and salt together in a large bowl, without mashing the avocado. Serve immediately or cover with plastic wrap pressed directly to the surface and refrigerate until ready to use.

For the Nachos: Pour enough vegetable oil into the wok to fill to 3 inches. Heat to 375 degrees. Slip as many taro or sweet potato slices into the oil as will float freely and fry until crisp and golden, 3 to 4 minutes. Remove and drain on paper towels.

To serve: Mound 1 cup of the guacamole in the center of a plate. Insert the points of a few of each type of chip into the dip. Use the remaining guacamole to top as many of the remaining vegetable chips as possible with 1 heaping teaspoonful of guacamole. Top the guacamole with 1 slice of the duck, a pea-size dot of hoisin sauce, and a few green onion slices. Serve immediately.

"MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: New Wave Chinese) - - from the TV FOOD NETWORK CANADA"


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