Maple Leaf Farms Duck and Avocado Tostada

Get Started

Servings:

• Recipe serving size: 1 tostada
• Number of servings: Adjust Reset

Ingredients:

• 3 Maple Leaf Farms Duck Breasts (scored)
• 6 corn tortillas
• 2 tsp. kosher salt
• 1 tsp. cracked black pepper
• 2 Tbsp. duck fat (rendered from duck breasts)
• 3 Tbsp. yellow onions, minced
• 1 Tbsp. garlic, minced
• 2 tsp. jalapeño, minced
• 1 cup Black Turtle Beans (soaked in water for 12 hours)
• 3 cups chicken stock
• 1 Tbsp. lime juice
• 1/2 tsp. black pepper
• 2 tsp. salt, divided
• 3 Tbsp. cilantro, chopped, divided
• 1 ripe, fresh avocado, halved, pitted, peeled and diced
• 2 Tbsp. tomatillos, diced
• 1 red bell pepper, roasted, peeled
• 2 chipotle chiles en adobo (from the can)
• 3 Tbsp. granulated sugar
• 3 Tbsp. white wine vinegar
• 1/3 cup water
• 2 oz. foie gras pieces
• 2 Tbsp. queso Cotija, grated

Instructions:

1. In an iron skillet, place duck skin side down in a cold pan and turn on medium heat.
2. Render fat out of skin, dumping off excess fat every few minutes until crispy, approximately 8 to 10 minutes. Reserve the fat.
3. Once crispy, turn over and sear meat side for two minutes or until duck breast is medium rare. Transfer to a paper towel and reserve until ready to serve.
4. Fry each tortilla in grape seed oil until crispy. Remove and season with kosher salt.
5. In a small pot, add duck fat and sauté the onions garlic, and jalapeños. Golden brown ingredients for approximately 1 minute. Add beans, foie gras pieces, cracked black pepper, and chicken stock, and simmer until beans are tender, approximately 40 minutes.
6. With a hand blender, mash beans to resemble refried beans. Add lime juice, pepper, half the salt and a third of the cilantro and reserve.
7. In a small bowl mix avocados, tomatillos, lime, and remaining cilantro and season with salt. Reserve at room temperature.
8. In a small pot, place roasted peeled pepper, chipotle chiles en adobo, sugar, vinegar, water and remaining salt. Simmer for 3 minutes. Transfer to a blender and blend until smooth.
9. On 10-inch round plates, lay down crisped tortillas, smear warm black beans on generously. Top with a tablespoon of guacamole.
10. Slice duck breast thin and place three slices on top. Drizzle generously with chili pepper vinegar and grated Cotija cheese.