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Leeks
Duck confit and leeks spring nacho
Author:
Les Cultures de chez nous
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Preparation
20
Baking
20
Portions
6
Freezing
No
Calories
693
Sodium
646 mg
Protein
27 g
Fiber
5 g
Cholesterol
Fat
39 g
Sugar
Carbohydrate
61 g
Iron
4 mg
Calcium
403 mg
Ingredients
Preparation
Ingredients
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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Duck confit and leeks spring nacho
From
Oct 04
to
Jan 01
Preparation
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
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