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Receta 'Roast Duck' Nachos
by Global Cookbook

'Roast Duck' Nachos
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  Raciónes: 4

Ingredientes

  • 2 x ripe but hard avocadoes peeled, pitted,
  •     and diced
  • 1/2 c. diced onion
  • 1/2 c. diced fresh tomato
  • 1/4 c. sliced green onion
  • 2 Tbsp. chopped ginger
  • 1 Tbsp. minced cilantro
  • 3 Tbsp. sake
  • 2 Tbsp. lime juice
  • 1 Tbsp. vegetable oil
  • 1 tsp chili garlic sauce
  • 1/2 tsp salt
  •     Vegetable oil for deep-frying
  • 1 sm taro peeled, and
  •     thinly sliced
  • 2 sm sweet potatoes peeled, and
  •     thinly sliced
  • 1/2 lb thinly-sliced roast duck - (abt 1 c.)
  • 2 tsp Hoisin sauce
  • 2 x green onions trimmed, and
  •     sliced thinly

Direcciones

  1. Mix the avocados, onion, tomato, green onions, ginger, cilantro, sake, lime juice, vegetable oil, chili garlic sauce and salt together in a large bowl, without mashing the avocado. Serve immediately or possibly cover with plastic wrap pressed directly to the surface and chill till ready to use.
  2. For the Nachos: Pour sufficient vegetable oil into the wok to fill to 3 inches. Heat to 375 degrees. Slip as many taro or possibly sweet potato slices into the oil as will float freely and fry till crisp and golden brown, 3 to 4 min. Remove and drain on paper towels.
  3. To serve: Mound 1 c. of the guacamole in the center of a plate. Insert the points of a few of each type of chip into the dip. Use the remaining guacamole to top as many of the remaining vegetable chips as possible with 1 heaping teaspoonful of guacamole. Top the guacamole with 1 slice of the duck, a pea-size dot of hoisin sauce, and a few green onion slices. Serve immediately.
  4. This recipe yields 4 servings.