Recipe Categories
Tex Mexican
Tex Mex Nachos

Shanna's Smoked Duck Nachos

2 x ripe but firm avocadoes peeled, pitted,
    and diced
1/2 cup diced onion
1/2 cup diced fresh tomato
1/4 cup sliced green onion
2 tbl minced ginger
1 tbl chopped cilantro
3 tbl sake
2 tbl lime juice
1 tbl vegetable oil
1 tsp chili garlic sauce
1/2 tsp salt
FOR THE NACHOS
    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 cup)
2 tsp Hoisin sauce
2 x green onions trimmed, and
    sliced thinly

 Method :
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 cover with plastic wrap pressed directly to the surface and refrigerate until ready to use.
For the Nachos: Pour enough vegetable oil into the wok to fill to 3 inches. Heat to 375 degrees. Slip as many taro or sweet potato slices into the oil as will float freely and fry until crisp and golden, 3 to 4 minutes. Remove and drain on paper towels.
To serve: Mound 1 cup 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.
This recipe yields 4 servings.