Ingredients
For the carnitas:
- •1 guajillo chili
- •4 duck legs (drumsticks and thighs)
- •Half an orange
- •4 garlic cloves
- •710 ml (24 fl oz) Modelo Negro ( a Mexican dark beer) or other dark lager beer
- •710 ml (24 fl oz) Coca Cola or other cola
For the nachos:
- •Vegetable oil, as needed
- •Wonton wraps
- •Freshly grated Monterey Jack, as needed
- •Freshly grated cheddar, as needed
- •5 Roma tomatoes, diced
- •237 ml (1 cup) julienned daikon radish
- •3 spring onions/scallions, thinly sliced
- •Chopped cilantro, as needed
- •Finely chopped jalapeño pepper, as needed
- •Mexican crema, as needed
- •Lime wedges, for garnish
Preparation
For the carnitas: In a sauté pan, lightly toast the guajillo chili pieces. Transfer to a plate; set aside the unwashed pan and allow it to cool.
In a large pot combine the duck legs, guajillo, orange, garlic and salt with Modelo Negro and Coca Cola and enough water to cover the duck. Bring to a boil then reduce to medium-low and simmer until fork tender. Discard orange and reduce braising liquid until nearly only duck fat remains.
Pull the skin off the duck and cut it into small dice. Put it into the cooled saute pan and place over medium-high heat. Allow it to brown and render until crisp, then transfer to a plate. Return the pan to medium-high heat and add the duck and a ladle of braising duck fat liquid. Stir until the liquid evaporates and the duck is crisped. Remove from heat and set aside.
For the nachos: Fill a small wide pot or small skillet with about 2.5 cm (1 inch) of oil. Cut wonton strips in half and fry, without crowding or stirring, until crisp. Transfer to a paper towl to drain and cool.
Assemble the nachos with fresh grated cheeses between wonton chip layers, fried duck, vegetables, cilantro, crema, and duck skin chicharrón. Garnish with lime wedges; a fresh spritz of lime juice really ties everything together.
