Stranger Foods

Duck & black bean tostadas

Serves 4 | Prep 15 mins | Cook 35 mins

Ingredients

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Preheat the oven to 200°C/Gas 6. Trim and score the skin on the duck breasts, and put them in a small roasting tin. Add the garlic, smoked paprika, chilli powder, two tablespoons of the oil and a good pinch of salt. Mix well so that the duck is completely coated. Turn the duck skin-side up, then roast for until golden on the outside and juicy and pink in the centre.
Meanwhile, drain and rinse the beans and tip them into a saucepan over a medium heat. Mash the beans, using a potato masher, until fairly smooth, then add 55 ml water, the rest of the olive oil and the cumin. Add the lime juice, season with salt and pepper, and mix well. Bring to the boil, reduce the heat to low and cook for , stirring occasionally, until warmed through and thick. Remove from the heat, cover and leave to one side.
To make the salsa, put the onion, sun-dried tomatoes, smoked paprika and a pinch of salt into a food processor. Add the lime juice, blend until smooth, then pour into a serving bowl.
Finely slice the lettuce and coriander (cilantro), then put them on to a serving plate. Put the tortillas on four serving plates and cover each one with the beans. Slice up the duck and put on top of the beans. Serve with the salad and salsa.