Duck confit and leeks spring nacho

Author: Les Cultures de chez nous
Nacho printanier au canard confit et poireaux
Preparation 20
Baking 20
Portions 6
Freezing No
Sodium646 mg
Protein27 g
Fiber5 g
Fat39 g
Carbohydrate61 g
Iron4 mg
Calcium403 mg


  • 30 ml (2 tablespoons) of butter
  • 2 packages of Les Cultures de Chez Nous sliced leeks of 250 g each
  • 125 ml (½ cup) of maple syrup
  • Salt and pepper up to taste
  • 2 Italian tomatoes
  • 1 small red onion
  • 3 half-peppers of various colors
  • 1 package of corn chips "thick cut" of 220 g
  • 2 shredded duck confit thighs
  • 375 ml (1 ½ 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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  • Preheat oven at 190 ˚C (375 ˚F).
  • 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.
  • Over a baking sheet covered with parchment paper, set chips. Garnish with diced vegetables, half leeks and duck confit. Cover with cheddar. Oven bake for 12 to 15 minutes.
  • In a bowl, mix remaining leeks with sour cream and parsley.
  • When out of the oven, spread corainder leaves over nacho. Serve with leeks sour cream.

Chef's notes