'Roast Duck' Nachos Recipe - Cooking Index
'Roast Duck' Nachos Recipe - Cooking Index
| 2 | Ripe but firm avocadoes - peeled, pitted, and diced | |
| 1/2 cup | Diced onion | |
| 1/2 cup | Diced fresh tomato | |
| 1/4 cup | Sliced green onion | |
| 2 tablespoons | Minced ginger | |
| 1 tablespoon | Chopped cilantro | |
| 3 tablespoons | Sake | |
| 2 tablespoons | Lime juice | |
| 1 tablespoon | Vegetable oil | |
| 1 teaspoon | Chili garlic sauce | |
| 1/2 teaspoon | Salt | |
| For The Nachos | ||
| Vegetable oil - for deep-frying | ||
| 1 | Taro - peeled, (small) thinly sliced | |
| 2 | Sweet potatoes - peeled, (small) thinly sliced | |
| 1/2 lb | Thinly-sliced roast duck - (abt 1 cup) | |
| 2 teaspoons | Hoisin sauce | |
| 2 | Green onions - trimmed, and sliced thinly |
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.
This recipe yields 4 servings.
Source:
"MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: New Wave Chinese) - - from the TV FOOD NETWORK CANADA"
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