Kettle & Tin Duck Nachos Recipe | Gourmand and Gourmet

Kettle & Tin Duck Nachos Recipe

  • Food & Booze
Chef Frazer Henderson is all aboard the Mexican food trend that has been taking over Brisbane. However, with limited Mexican experience, instead of sacrificing flavour for fad, he set out to embark on his own version of Mexican. Starting with the meat, he chose what would be deemed quite peculiar by regular nacho fanatics: confit duck. Frazer then added some beans, cumin, chilli and coriander, and stripped the dish back to its bare essentials with fresh herbs and lime. And by golly, it worked. The Duck Nachos came together to be the dish that practically waddles out the door at Kettle & Tin. Making its debut appearance at the Gold Coast Big Day Out Festival, the K&T team spent three days preparing 60kg of confit duck, 10 trays of avo mix, and buckets and buckets of other prep leading up to the festival. The man really got his fair share of duck love, as 700 portions of duck were consumed. So prepare yourself for the challenge as Chef Frazer Henderson shares his signature Duck Nachos recipe. WARNING: A daylong escapade will be devoured in a few minutes. Duck 4 duck marylands 1 litre duck fat or vegetable oil 200g rock salt Sauce 8 Roma tomatoes 2 golden shallots 3 cloves of garlic 2 tablespoons vegetable oil 3 tablespoons olive oil 2 tablespoons smoked paprika 2 dashes sherry vinegar Avocado 2 avocados ½ red onion Small bunch of coriander 1 tablespoon vegetable oil 1 lime Salsa 4 roma tomatoes 1 red onion Small bunch of coriander Lime juice Vegetable oil Salt and pepper Beans 400g tin of red kidney beans 1 red onion 2 tablespoons ground coriander 2 tablespoons ground cumin 4 cloves of garlic 1 medium red chilli diced (seeds are your choice) ½ bunch shallots A small bunch of Coriander 1 lime 1 cup vegetable oil Corn Chips 3 corn tortillas Vegetable oil Salt Method 1. First thing’s first, you need to get your duck legs ready. Place them on a plastic tray that is non-reactive with a little depth.  Place half the rock salt on the tray and lay the duck skin side up on top of the salt. Then sprinkle the rest of the salt over the duck making sure you get an even coverage. 2. Now this needs at least six hours and no more than 24 hours to sit, or it will be super salty. Sling film it and leave it in the fridge, preferably overnight. 3. When your duck has had enough time to salt, wash it off in cold water and place into a deep roasting tray or a casserole dish. Cover with the duck fat or oil. Then put them into the oven for 3.5 hours at 130 – 140 Celsius. Now that it’s cooking, you have plenty of time to do the other stuff for the dish and have a cup of tea or a beer (or both). 4. Once the duck is cooked, pull your tray or casserole dish out of the oven and leave to cool till you can handle the ducks. Once they’re cold enough to handle, pull off the skin and pick the meat into a bowl, removing any bones or cartilage. When all the duck is picked off, rub the meat with clean hands to break it into fibres. 5. To create the sauce (salsa brava), halve your tomatoes and grate them into a bowl (seed side on the grater) and discard the skins. Peel and slice onion and crush garlic. Place vegetable oil and onions to a hot saucepan. Give them a bit of a mix, then add garlic and cook till its soft. Add your tomato pulp and bring to a simmer. Reduce until thick and coats the back of a spoon. Take saucepan off the heat and add paprika, olive oil and sherry vinegar. Now season with a bit of salt, pass it through a sift and it’s ready to go. 6. For the avocado, peel and scrape out the avocado from the flesh into a bowl. Add finely diced red onion and chopped coriander. Season with salt and pepper, as well as the juice from half a lime. Grab a fork and smash it to a rough puree. Put aside for later. 7. To make the tomato salsa, quarter the tomatoes, finely dice the onion and chop the coriander. Place it all in a mixing bowl, add a little lime juice and vegetable oil to bind together. Save it for later. 8. For the beans, pour a tin of kidney beans into a colander and give them a good wash in cold water. Finely dice red onion and crush garlic. Add to hot saucepan with a little oil and cook until soft. Then add chilli and dry spices until it gets all aromatic. Chuck in your washed beans and smash them with a spoon. Slowly add oil bit by bit until it looks like mashed potato consistency. Season with salt and pepper, lime juice, herbs and shallots. Mix through. 9. For the corn chips, fill a large wok or tall pot with 1/3 vegetable oil and heat. Cut your tortillas in half and place carefully in the oil till golden. Remove and season with salt. 10. Now it’s time to put it all together (finally!) This is the easy bit:
  • Put your sauce into a pan, add the duck and heat.
  • Put your beans into a different pan and heat.
  • To build the nachos, first put your corn chips on a plate or board, followed by one spoon of beans, some duck, a teaspoon of avo, tomato salsa and some sour cream to drizzle.
Frazer Henderson