MAKES 3-4 SERVINGS

INGREDIENTS
2 Amaroo Hills Duck Leg Confit
1 large tomato, diced
2 shallots, diced
2 radishes, thinly sliced
7 oz Follow Your Heart dairy-free shredded cheddar  
1 fresh jalepeño pepper, sliced
½ lime, juiced
¼ cup fresh cilantro, chopped
8 oz salt & pepper kettle cooked potato chips
Pickled red onions for garnish
Optional: 1 habanero pepper, diced

DIRECTIONS

1. Set the oven to 420 degrees Fahrenheit and heat the duck legs for 15-20 mins.
2. Prepare tomatoes, shallots, radishes, jalapeño, and cilantro. 
3. Combine tomatoes, shallots, cilantro, and lime juice in a separate bowl.
4. When they are ready, take the duck legs out of the oven and let them cool for 5 minutes.
5. Shred the meat off of the bone with two forks.
6. Place chips in the bottom of a cast iron skillet.
7. Place shredded meat on top of the chips and then cover the meat with cheese.
8. Place the skillet in the oven for 10-12 minutes or until cheese is melted.
9. Take the skillet out of the oven and let it cool for 5 minutes.
10. Then garnish with tomato mixture, pickled onions, jalapeños, radishes, cilantro, and habanero peppers (if desired).
11. Serve and enjoy.