Confit duck tostadas

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Andi Oliver
From Saturday Kitchen

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/1oz fresh flatleaf parsley
  • 2 garlic cloves, roasted
  • 2 spring onions, trimmed
  • 1 sweet potato, cubed and roasted
  • 400g tin cooked lentils
  • 1 red chilli, finely chopped
  • 1 orange, zest only
  • 200g tin prunes in juice, drained
  • salt and freshly ground black pepper

For the chilli date purée

  • 250g/9oz dates, stones removed
  • 3 red chillies, roughly chopped

For the avocado mash

  • 1 ripe avocado, roughly mashed
  • 1 lemon, juice only
  • ½ lime, juice only
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the tortillas

  • 8 flour tortillas
  • oil, for frying

To serve

  • 800g tin duck confit
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