Crispy Aromatic Duck Tostadas

Say 'hasta la vista' to your usual festive flavours, alongside Mexican spiced corn, avocado and Tomato salsa and crunchy lettuce! 

Servings
Serves: 4
Prep
10 mins
Cook
45 mins

Ingredients

  • 1/2 aromatic duck, roasted and shredded as per instruction
  • Pack 4 tortillas
  • 200g tin sweetcorn
  • 1 tbsp smoked paprika
  • Salt and pepper
  • 1 tbsp onion marmalade
  • 1 red onion, finely diced
  • 1 avocado
  • 6 cherry tomatoes, diced
  • 1 red chilli, de-seeded and finely diced
  • Bunch fresh coriander, finely chopped
  • 1 lime, zested and juiced
  • 2 baby gem lettuce, shredded

Method

  1. Add the shredded duck, sweetcorn, paprika, onion jam and 1/2 the coriander to a large bowl and mix well together to combine.
  2. Add the cherry tomatoes, chilli, avocado and coriander to a pestle and mortar and smash together. Season with salt and pepper and lime juice. Set aside.
  3. Shred the lettuce and add to a bowl.
  4. Place a tortilla into a frying pan, add 2 large table spoons of duck mix into the centre, then fold in half like a pancake and fry each side until crispy and golden (repeat this process for the other 3 tortillas).
  5. Cut each tortilla in half and serve with the avocado and tomato salsa and crunchy lettuce!
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Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.