Leeks

Spring nacho with duck confit and leeks

Name: Spring nacho with duck confit and leeks
Prep time: 40 min
Cook time: 20 min
Yield: 6
Cuisine: Entrées
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

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Author: Les Cultures de chez nous

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Preparation 20

Baking 20

Portions 6

Freezing No

Budget

Ingredients Preparation

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.