Duck Confit Nachos with Corn-Chipotle Salsa

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   ["In a large skillet, heat the oil over medium-high heat.", "Add the corn, salt, and cayenne and cook, stirring occasionally, until fragrant and light golden brown, 3 to 4 minutes.", "Add the cumin, stir and cook until deep golden brown, about 1 minute.", "Let cool.", "In a bowl, combine the tomatoes, onions, cilantro, lime juice, chipotles, and garlic.", "Add the cooled corn and stir to combine.", "Adjust the seasoning, to taste.", "Preheat the oven to 450 degrees F.", "Arrange the chips across a large ovenproof platter or baking sheet.", "Top with the duck confit and cheese.", "Arrange the onions and jalapenos over the cheese and bake until the cheese is melted and bubbling and the mixture is hot, 6 to 8 minutes.", "Remove from the oven and top with the Corn-Chipotle Salsa and sour cream.", "Garnish with additional cilantro and serve immediately with lime wedges.", "9 corn tortillas, cut into quarters", "4 cups corn or vegetable oil", "Essence, recipe follows", "In a large, heavy saucepan, heat the oil to 360 degrees F.", "In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, about 1 minute.", "Remove and drain on paper towels.", "Season lightly with Essence.", "Serve warm or use to make nachos.", "Yield: 3 dozen chips", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried leaf oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

* Per serving · 4 servings · Values may vary.