Nachos with Chinese duck
1 serving
20 minutes
Nachos with Chinese duck is an amazing blend of Mexican cuisine and Eastern aromas. The crispy tortilla, brushed with unagi sauce, serves as a base for tender duck fillet marinated in spices and rice wine. Ginger, garlic, and cinnamon add depth to the meat's flavor while fresh vegetables—cucumber, leek, and daikon—bring lightness and freshness. The hoisin sauce with honey and soy sauce makes the dish rich and spicy. This recipe is perfect for festive gatherings or cozy evenings with friends, especially accompanied by crispy potatoes and cold beer. Nachos with Chinese duck is a harmony of cultures, a bold mix of traditions offering an unforgettable gastronomic experience.
1
Finely chop ginger and garlic, slice 10 grams of leek into thin rings. Mix the vegetables with salt, sugar, '5 spices', 50 ml of rice wine, cinnamon, and a tablespoon of hoisin.
- Ginger: 10 g
- Garlic: 5 g
- Leek: 1 stem
- Salt: pinch
- Sugar: pinch
- Chinese five-spice powder: pinch
- Mirin: 80 ml
- Cinnamon sticks: 2 pieces
- Hoisin sauce: 3 tablespoons
2
Marinate the duck in this mixture overnight.
- Duck breast fillet: 1 piece
3
Wipe off the marinade residue from the duck. Heat the pan and fry the duck: first the skin until crispy, then the other side. After that, place the duck in a preheated oven at 180 degrees for seven minutes.
- Duck breast fillet: 1 piece
4
Peel a cucumber about 10 cm long from the skin and seeds. Cut the remaining flesh into thin strips. Do the same with the leek and daikon.
- Cucumbers: 1 piece
- Leek: 1 stem
- Daikon radish: 30 g
5
In a saucepan, add two tablespoons of hoisin sauce, the same amount of rice wine, honey, and soy sauce. Mix everything, bring to a boil, and remove from heat.
- Hoisin sauce: 3 tablespoons
- Mirin: 80 ml
- Honey: 10 g
- Soy sauce: 5 ml
6
Cut out two circles of 10 cm diameter from the flatbread, quickly fry them until browned but still soft. Brush one side of each circle with unagi sauce. Top with some cucumber and leek strips, then slices of duck. Drizzle the duck with sauce. On top - daikon. Serve with fried potatoes and beer.
- Tortillas: 1 piece
- Unagi (eel) sauce: 2 teaspoons
- Cucumbers: 1 piece
- Leek: 1 stem
- Duck breast fillet: 1 piece
- Daikon radish: 30 g