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Duck Confit Tostada Bites

  • Preparation : 20 minutes
  • Cooking : 3 minutes
  • Portions : 60
tostada

Ingredients

  • 3 duck legs confit from Brome Lake Ducks
  • 1 bag (205 g) multigrain corn chips
  • Your choice of microgreens
  • For the salsa:
  • 30 ml (2 tbsp) fresh cilantro, chopped
  • 15 ml (1 tbsp) olive oil
  • 10 ml (2 tsp) red wine vinegar
  • 2 Italian tomatoes, diced
  • ¼ small red onion, chopped
  • Salt and pepper to taste
  • For the spicy mayonnaise:
  • 60 ml (1/4 cup) mayonnaise
  • 10 ml (2 tsp) freshly squeezed lime juice
  • 5 ml (1 tsp) sirracha sauce

Preparation

  1. In a bowl, mix together the salsa ingredients.

  2. In another bowl, mix together the ingredients for the spicy mayonnaise.

  3. Place the duck legs in a microwave-safe dish. Heat in the microwave for 1 minute. Remove the bones and skin from the duck legs, then shred the meat.

  4. In a skillet, heat the duck confit for 2 to 3 minutes over medium heat, stirring occasionally.

  5. Top the corn chips with the duck confit, salsa and spicy mayonnaise. Garnish the top with the microgreens.

Tips and tricks

Ready-to-eat duck legs confit

It can sometimes take over 3 hours to confit duck legs. Fortunately, Brome Lake Ducks saves you time with its fully cooked duck legs confit, ready to serve in just 15 minutes. Kettle cooked using a traditional French recipe, these duck legs confit simply need to be reheated to be enjoyed on their own or added to your favourite dishes, gourmet sandwiches or fruit salad.

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