Duck Nachos
Jeff Davis
Nachos is a meal all by itself. Loaded with cheese, beans, meat and fresh veggies, it’s the perfect bite for a quiet night in, comfy sweats and a favorite movie. And if you have the time, don’t just serve any nachos. This one is topped with tender duck meat and cotija, a crumbly hard Mexican cheese for a bit of salt and funk. Make sure to keep plenty of ice-cold beer on hand.
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I recommend cooking the goose legs beforehand, storing it in the fridge and pulling everything together when you’re ready. Braising the meat requires little active cooking, but still, no one wants to wait 3 hours for nachos. As with serving any wild bird, watch for shot in the meat. Multiply the ingredients for extra servings.
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I recommend cooking the goose legs beforehand, storing it in the fridge and pulling everything together when you’re ready. Braising the meat requires little active cooking, but still, no one wants to wait 3 hours for nachos. As with serving any wild bird, watch for shot in the meat. Multiply the ingredients for extra servings.
About the Author : Jenny and Rick Wheatley
Visit authors website | View more articlesJenny and Rick Wheatley both grew up in Southern California and connected over a shared love of the outdoors. They started their wild game cooking blog Food for Hunters in 2011, where they share recipes, photos and thoughts on wild food. Today, Jenny and Rick continue to hunt, fish, forage and cook in the Cornhusker State of Nebraska. Their recipes have appeared in numerous publications, including Petersens Hunting, Game and Fish, Nebraskaland and North American Whitetail magazines.
The Nebraska Center for the Book awarded their book Hunting for Food: Guide to Harvesting, Field Dressing and Cooking Wild Game the Wildlife Honor Award in 2016.
