Cook Time 30 minutes
Confit duck legs
For the sauce
1 onion chopped
1 tbsp chipotle in adobo sauce
1 tsp cumin
1 tsp paprika
1 x (400g) can crushed tomatoes
For the salsa
1⁄2 red onion, finely sliced
zest and juice of 1⁄2 lime
1 avocado, diced
1 long red chilli, finely sliced
2 coriander sprigs, leaves picked and chopped
For the sauce, cook down the onion, chipotle and spices in a saucepan on medium heat until softened and fragrant. Add the tomatoes and allow to simmer until flavours have developed.
Add the confit of duck legs to the sauce, cover with a lid and simmer for 15 minutes to warm through.
Arrange the corn chips and cheese on an oven-safe dish or tray, and grill for 5-10 minutes or until the cheese has melted.
Mix all the salsa ingredients together and set aside in a bowl.
Take sauce off heat and pull the duck meat away from the bones and stir through the sauce. Top the corn chips with the sauce, then serve with the salsa, sour cream and guacamole.