Give your tacos an upgrade! These southwestern tostadas feel a little more sophisticated, but don’t let that word discourage you from this recipe. It’s a gourmet looking meal that is totally doable at home.
Chef Todd Leonard shares how to make this leveled-up dinner. He shares some adjustments to make it even more at-home friendly.
Smoked Duck Tostada
Recipe By :Chef Todd Leonard CEC
Serving Size : 8
Preparation Time :0:30
- 2 Maple Leaf Farms Duck Breasts — Smoked and Grilled
- 3/4 cup Red bell pepper — cut julienne
- 3/4 cup Green bell pepper — cut julienne
- 3/4 cup Red onion — cut 1/8 inch slivers
- 1/4 cup Pineapple – fresh — small diced
- 1 Lime — Juice
- 4 Red corn tortillas
- 4 Yellow corn tortillas
- 1 tablespoon Cumin powder
- 1 tablespoon Dark chili powder
- 1 1/2 tablespoons Kosher salt
- 1/2 teaspoon Black pepper
- 1 1/2 tablespoons Rendered Duck fat or Olive oil
- 1/4 cup Grated pepper jack cheese
- 1/2 cup Sour cream or Mexican crema
- 1/4 cup Cilantro — chopped
With a 2 inch round cookie cutter, cut 8-9 rounds of the red corn tortilla and 16 rounds of the yellow corn tortilla, fry in some duck fat or vegetable oil until crisp. Don’t over crowd to prevent from curling.
Place the cumin, chili powder, salt and pepper in a small bowl and mix together. Season the tortilla rounds lightly with a small amount of the seasoning mixture.
Take the duck breasts and score the skin with a sharp paring knife to create cross hatch marks. Rub lightly with some of the seasoning mixture. Squeeze half of the lime juice on the breasts and rub in with fingers.
To smoke the duck, place wood chips in a small tin can or metal plate and place in out side BBQ on high until smoke occurs, turn grill to low and place the seasoned duck breast skin side down on the grill, shut lid and allow to slow cook for 6-8 minutes a side. Be cautious of the fat of the skin flaming up and burning the duck, rotate duck position if needed.
After the duck breast is cooked to medium rare – pull off the grill and allow to rest for 10 minutes while you prepare the other ingredients.
Take a small portion of the julienne peppers and onions and mince them to mix with the pineapple and half of the cilantro. You are making a salsa to go on top of the tostada. Squeeze a little lime juice into the salsa and season with the season mixture.
In a small bowl mix half of the cilantro with the sour cream, half of a lime juiced and season lightly with some of the season mix to make the sour cream sauce. Puree the sour cream mixture in a food processor if desired for smooth greener sauce.
In a small saute pan, saute the pepper and the onions together with duck fat or oil until slightly caramelized. Season mixture with some of the seasoning mixture.
To assemble; place a tablespoon of sauce on the top of a small plate and pull down through the middle of the plate with a spoon to make a fanned effect, place one yellow round chip in the center of the plate, add 1/16 of the pepper onion sauteed mixture to the chip and then a sprinkle of cheese. Slice 2 thin slices of duck breast and place next. Add the red chip on top of that and repeat the filling process. Add a yellow chip on top of that and place a tablespoon of salsa on top to garnish. Repeat process for all 8 tostadas.