Duck Confit Nachos
- Toasted slices of baguette
- 2 confit duck legs
- 1 cup sauerkraut
- 1-1/2 cups shredded emmentaler cheese
- chopped parsley
Cooking time 5mins
1. Spread chips on rimmed baking sheet or in a shallow dish.
2. Brown duck legs in a skillet until crisp, shred the meat.
3. Top the toasted slices of baguette with sauerkraut, duck and cheese, then bake at 475 deg. in the upper third of the oven until melted, about 5 min.
3. Top with chopped parsley and cornichons.