Thinly-sliced apple wood-smoked duck breast, toasted guajillo salsa, crèma Mexicana, pickled red onions & jalapeños, field greens with cilantro, fresh avocado, fried black beans and pumpkin-balsamic vinaigrette. If this doesn’t wake up your senses, you may need to consult a trained medical professional..
For the Fried Beans
2 tablespoons leaf lard
1 cup cooked black beans
1 teaspoon cumin seeds
2 cloves garlic, minced
1/2 teaspoon epazote
1/2 teaspoon Mexican oregano
1 teaspoon sea salt
Melt lard in a heavy skillet over medium heat and sauté cumin and garlic until fragrant, about 1 minute. Add beans with a little of their cooking liquid and mash with potato masher or the back of a spoon. Stir in epazote, oregano and salt and cook until much of the liquid has been absorbed. Cover and hold.
For the Salsa (adapted from a recipe by Rick Bayless)
2 tablespoons fat or oil (I’m using leaf lard)
3 guajillo chiles, stemmed
3 cloves garlic, peeled
1/2 pound tomatillos, husked, rinsed and cut in half
1 teaspoon coarse sea salt
Heat fat in a heavy skillet over medium heat. Split the chiles and remove the seeds. Place the chiles flat in the pan and cook, turning continuously, until bright red and fragrant, about 30 seconds. Transfer to a napkin and drain.
Pour off fat, then add tomatillos and garlic. Cook until browned, about 3 minutes, then turn, sprinkle with salt and brown on the other side. Add all ingredients to the bowl of a food processor and pulse until slightly chunky. Add water as necessary to form a thick but pour-able salsa. Taste and adjust accordingly.
For the Vinaigrette
3 oz pumpkin seed oil
1 oz aged balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon guajillo honey
Slowly whisk the oil into the vinegar to form an emulsion, then whisk in honey and season to taste with salt and pepper.
Shallow-fry pumpkin tortillas (I got these from my local tortilleria) in a little very hot leaf lard until crisp, about 30 seconds per side, then transfer to a napkin to drain. Be sure the fat is hot, otherwise the tortillas will be greasy.
Thinly slice smoked duck breast, season with pepper and heat briefly in the tortilla pan.
Spread one tostada with guajillo salsa and crèma Mexicana, then arrange duck slices on top. Dress with pickled red onions and garnish with pickled jalapeños and fresh cilantro.
Toss assorted fresh field greens (thanks, Meredith!) in vinaigrette and place on top of the other tostada. Spoon fried beans over the top and garnish with slices of fresh avocado. Drizzle a little more vinaigrette over all.
Place the tostada with the duck on top the the one with the avocado and serve immediately.
Keep Austin Weird!
This post is part of the Nourishing Gourmet’s Pennywise Thursday