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PrintDuck tostada from Black Creek Bistro
© 2011 Crestock
September transitions us from the heat of summer to the crisp days of autumn. And it’s the beginning of harvest.
In September, seasonally available produce ranges from apples and blueberries to winter squash and turnips.
And then there’s that delightful combination of peppers and onions, which can be sautéed together and used in a variety of dishes (salads, pizzas, omelets, quiche etc.).
Black Creek Bistro contributes a recipe for duck tostadas, featuring a fire-roasted salsa and pickled red onion that can be used in other dishes as well. The tostada recipe makes a serving for one.
Christie Robb
Duck tostada
4 tortilla chips
4 teaspoons guacamole
1/8 cup canned white beans
1/8 cup pulled duck confit*
2 teaspoons fire-roasted salsa (recipe follows)
2 teaspoons pickled red onion (recipe follows)
Salt and pepper to taste
Sprinkle of Cojita cheese
* Buy prepared duck confit. Simply pull the meat from the bones.
Sauté beans and confit together briefly. Season with salt and pepper to taste and remove from heat. Top each tortilla chip with one teaspoon of guacamole. Then top each chip evenly with beans and confit mixture. Layer on the fire-roasted salsa and pickled red onion. Sprinkle cheese on top.
Fire-roasted salsa
4 tomatoes
2 jalapeños
1/2 large white onion
1/2 bunch cilantro, finely minced
Zest and juice of two limes
Salt and pepper
Grill tomatoes, jalapeños and onion on high heat over an open flame until charred and set aside. In a food processor, combine all ingredients (including skin and seeds) and process until a desired consistency is achieved. Salt and pepper to taste.
Pickled red onion
2 cups sugar
2 cups red wine
2 cups red wine vinegar
3 red onions, julienned
Combine sugar, wine and vinegar in a large pot. Boil until sugar is dissolved. Pour over onions and refrigerate for at least one day before using.
