Newcastle Brown Ale Pulled Duck Nachos
serves 4-6
prep time: 15 minutes
cook time: 1.5 hours
total time: 1 hour 45 minutes

Newcastle Brown Ale Braised Duck

• 2 LB DUCK CROWN (SEE NOTES)
• 1 BULB FENNEL, THINLY SLICED
• 3 CLOVES GARLIC
• 2 MEDIUM SHALLOTS, HALVED
• 1/2 CUP NEWCASTLE BROWN ALE
• 1-2 CUPS LOW SODIUM CHICKEN STOCK
• SALT AND FRESHLY GROUND PEPPER

Beer Braised Duck Nachos

• 2 LARGE SHALLOTS, SLICED
• RESERVED DUCK FAT
• 14 OUNCE BAG OF YOUR FAVORITE TORTILLA CHIPS
• 2 CUPS BEER BRAISED PULLED DUCK
• CRISPY DUCK CRACKLINGS
• 1 CUP SLICED GREEN ONIONS
• 3 RED OR GREEN JALAPEÑOS, SLICED
• 1 1/2 CUPS GRATED WHITE CHEDDAR
• 1 1/2 CUPS GRATED MOZZARELLA
• 1/4 CUP CRUMBLED FETA

Start off by browning the duck. Over medium heat, in a non-stick skillet, brown the skin of the duck until deeply golden and crispy, flipping as needed. Spoon off fat as it accumulates, and reserve. When crispy, remove and set aside.

Find a small pot that the duck will fit into snuggly. Add a bit of duck fat, and fennel slices, garlic, and shallots. Cook over medium heat, stirring occasionally, until browned. Add half a cup of Newcastle Brown Ale and 1 1/2 cups of chicken stock. Bring to a gentle simmer. Add the duck into the pot, the liquid should come halfway up the duck. Adjust as necessary. Simmer on low, with the lid on, for 1 hour.

While the duck is cooking, make the crispy shallots. Add the rendered duck fat and the sliced shallots to a cold pan. Cook over medium heat, stirring, until lightly browned. Remove and drain on paper towels.

When the duck is cooked, remove from the cooking liquid and let rest for 10 minutes. Carefully remove the skin and cut into strips. Add the strips to a non-stick frying pan and cook over medium heat, stirring occasionally, until crispy. Remove from pan and let drain on paper towels. Shred the duck, taste, and season with salt and pepper if needed.

Preheat the oven to 400°F. If desired, line a baking sheet with foil or parchment paper.

Place a single layer of chips on your baking sheet. Top with pulled duck, then shredded cheeses. Sprinkle on the duck cracklings, shallots, green onions, and jalapeños. Repeat as needed, layering so each chip is fully loaded.

Bake for 5-7 minutes, or until the cheese is gooey and melted. Top with the crumbled feta and enjoy immediately!

NOTE: A duck crown is a bone in duck missing the legs. You can substitute 2 boneless duck breasts or 2 duck legs if desired. Adjust the amount of chicken stock, you want the liquid to come halfway up the duck.