DUCK & Black BEAN Tostadas
- 10m Prep Time
- 30m Cook Time
- 35m Ready In
Crispy duck breasts with smoky black beans on tortillas, topped with fresh lettuce and cilantro, served with a sun-dried tomato salsa.
Ingredients
- 4 duck breasts
- 4 clove garlic crushed
- 9.86 ml smoked paprika
- 2.46 ml chilli powder
- 59.1 ml olive oil
- 400 g tinned black beans
- 7.39 ml ground cumin
- 0.5 lime juiced
- sea salt
- freshly ground black pepper
- 1 lettuce finely sliced
- 2 coriander (cilantro) leaves chopped
- 4 large tortillas
- 1 red onion peeled and quartered
- 115 g sun-dried tomatoes in oil drained
- 4.93 ml smoked paprika
- 0.5 lime juiced
Nutrition (per serving, estimated)
Estimated based off 10 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 488 mg
- Iron: 12.1 mg
- Magnesium: 277 mg
- Phosphorus: 773 mg
- Potassium: 3166 mg
- Zinc: 6.15 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 duck breasts
- 9.86 ml smoked paprika
- 2.46 ml chilli powder
- 59.1 ml olive oil
- 400 g tinned black beans
- 7.39 ml ground cumin
- sea salt
- freshly ground black pepper
- 4 large tortillas
- 4.93 ml smoked paprika
Prepare
- Crush 4 clove garlic
- Juice 0.5 lime
- 1 lettuce, finely sliced
- Chop 2 coriander (cilantro) leaves
- 1 red onion, peeled and quartered
- Drain 115 g sun-dried tomatoes in oil
- Juice 0.5 lime
Let's Cook
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Step 1.
Preheat the oven to 200°C/400°F/Gas 6. Trim any excess fat and score the skin of the duck breasts in a crosshatch pattern. Place them in a small roasting tin. Add the crushed garlic, smoked paprika, chilli powder, 2 tablespoons of olive oil, and a good pinch of salt. Mix well to coat the duck completely, then turn the breasts skin-side up. Roast for 25–30 minutes until the skin is golden and the meat is juicy and pink in the centre.
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Step 2.
While the duck roasts, drain and rinse the black beans. Transfer them to a saucepan over medium heat. Mash the beans with a potato masher until fairly smooth. Add 55ml (scant ¼ cup) water, the remaining 2 tablespoons olive oil, ground cumin, and lime juice. Season with salt and pepper and mix well. Bring to a boil, then reduce the heat to low and simmer for 8–10 minutes, stirring occasionally, until warmed through and thickened. Remove from heat, cover, and set aside.
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Step 3.
To make the salsa, place the quartered red onion, drained sun-dried tomatoes, smoked paprika, a pinch of salt, and lime juice in a food processor. Blend until smooth, then pour into a serving bowl.
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Step 4.
Finely slice the lettuce and chop the coriander leaves. Arrange them on a serving plate. Place a large tortilla on each of four serving plates. Spread the warm black bean mixture evenly over each tortilla. Slice the roasted duck breasts and arrange the slices on top of the beans. Serve immediately with the lettuce-coriander salad and salsa on the side.