Confit of Duck Tostadas

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Confit of Duck Tostadas

Confit of Duck Tostadas is a modern Fusion recipe for a classic dish of French confit of duck used as a topping for Mexican-style tosdatas (fried tortilla rounds topped with sweet potatoes and lentils, curtido, avocado mash and the duck). The full recipe is presented here and I hope you enjoy this classic Fusion version of: Confit of Duck Tostadas.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+over-night pickling)

Serves:

Rating:

Tags : Chilli Recipes Game Recipes Bean Recipes Fusion Recipes Fusion Recipes

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I’m a big fan of duck and I was lucky enough recently to pick up a brace. I roasted both and turned one into a confit of duck using the duck fat and some goose fat I had left over from Christmas. Wanting something different and having some tortillas in my store cupboard I decided to make this Mexican-inspired dish for Cinco de Mayo. Note that you can buy ready-made duck confit in tins these days. This recipe also includes a crudito, a Mexican style quick pickle, in this case of white and red cabbage. Note that you will need to prepare the crudito a day in advance as it needs 24 hours to pickle.

Ingredients:

For the curtido:
4 tbsp white vinegar
2 tsp sugar (or to taste)
2 red chillies, finely chopped
¼ white cabbage, finely shredded
¼ red cabbage, finely shredded

For the sweet potato and lentils:
25g fresh flat-leaf parsley
2 garlic cloves, roasted
2 spring onions, trimmed
1 sweet potato, cubed and roasted until tender
400g tin cooked lentils
1 red chilli, finely chopped
finely-grated zest of 1 orange
200g tin prunes in juice, drained
salt and freshly ground black pepper, to taste

For the chilli date purée:
250g pitted dates
3 red chillies, coarsely chopped

For the avocado mash:
1 ripe avocado, roughly mashed
juice of 1 lemon
juice of ½ lime
1 tbsp olive oil
salt and freshly ground black pepper, to taste

For the tortillas:
8 flour tortillas
oil, for frying

To serve:
800g duck confit

Method:

For the curtido, place the vinegar in a large bowl and stir in the sugar. Add the chillies and then stir in the cabbage. Cover the bowl and set aside to pickle in the refrigerator for at least a day.

For the sweet potato and lentils, combine the parsley, roast garlic and spring onion in a food processor. Pulse to chop then process into until a purée. Add the purée to a bowl then mix in all the other ingredients, stirring to combine. Season to taste with salt and freshly-ground black pepper and set aside.

For the chilli date purée, combine the pitted dates and chillies in a food processor. Pulse to chop then gradually process, adding water as needed until a paste is formed. The consistency you are looking for should be thin enough to squeeze out of a tube but thick enough to maintain its shape.
For the avocado mash, combine the avocado with the lemon and lime juices. Mash again until almost smooth. Season with salt and freshly-ground black pepper and transfer to a small serving bowl. Cover with the olive oil to prevent the avocado from oxidising and discolouring.

To prepare the toatadas, cut small circles from the tortillas (you can usually get around two per tortilla). Heat a shallow amount of oil in a deep saucepan until very hot. Carefully add the tortilla circles to the hot oil (I use tongs for this) and cook for about 45 seconds, or until crisp and golden brown. Transfer using a slotted spoon to a plate lined with kitchen paper to drain any excess oil.

Serve the curtido, sweet potato mixture, chilli date purée, avocado mash and duck confit in separate small bowls.

Allow people to construct their own tostadas using the fried tortillas and all of the ingredients.