That title sounds like kind of a mouthful. But then again, so are these tostadas.
They’re also a little dangerous, if you count inexperienced, spontaneous flambeing among high-risk activities. I didn’t really mean to flambe when I saw the almost-empty bottle of mango rum begging to be poured into the hot skillet with the duck. But I suppose there was a subconscious desire to see if it would work, since I turned the heat to the max before splashing it on. Call me lame, but despite adding alcohol to dozens of dishes, I had never actually flambeed before.
Oh man, did it work. If you know my darling husband, you might think he was freaking out and yelling “evacuate!” as the big orange flames jumped from the pan. And later scolding me for almost burning the house down (surely he would have saved it with a big bucket of water and a call to the fire department.) But on the contrary, he immediately asked, “Can we do it again?” Yep, he thought it was pretty cool.
Later on, there was a repeat of that line: “Can we do it again?” This time he was referring to making mango-rum-flambeed duck tacos with mango slaw, avocado, and queso fresco. See, it really is a mouthful. But all those ingredients together in your mouth is a must!
This meal evolved from my desire the use up a fully cooked rotisserie half duck I had in the freezer. Why did I have such a thing in my freezer? Back in January in BJ’s Wholesale Club, I saw this and I had to have it. Certainly I could do something really cool with this – it just took me four months to figure out what.
When you buy this you actually get both halves of the duck, each wrapped separately and ready to freeze. Since the meat is fully cooked, the directions simply say to thaw it and cook quickly on the grill or in the oven, just to warm it through. I figured my best bet for flavoring the meat was to pull it all off the bones and turn it into a filling (duck ravioli perhaps?) or topping (for a taco or tostada, maybe?). I went with the latter.
This turned out even better than I expected. I thought the flavor of the duck might get lost under everything else, but it most certainly stood up. Not that you couldn’t make this with chicken thighs if you don’t have a half roasted duck in your freezer (come on, what kind of person are you??) but you might want to strongly consider picking one up to treat yourself.
Rum Duck Tostadas with Crunchy Mango-Cabbage Slaw
Note: Measurements are approximate, use your judgment!
2 cups thinly sliced red cabbage
1/2 of a mango, sliced into matchsticks
1/4 cup chopped cilantro
2-3 teaspoons minced hot pepper
2 large scallions, thinly sliced on the diagonal (light green & white parts only)
1/4 cup chopped fresh cilantro
juice from one lime
2 teaspoons cider vinegar
salt, to taste
1 fully cooked rotisserie duck half, such as Maple Leaf Farms (or leftover cooked duck meat, or 2 large cooked boneless, skinless chicken thighs)
1 tablespoon of adobo sauce (from canned chipotle peppers in adobo sauce)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
pinch of ground allspice
splash of mango rum
4 small corn tortillas
2 oz crumbled queso fresco (a mild Mexican cheese; you could substitute feta)
1/2 of an avocado, diced
Preheat oven to 425F. Place tortillas on a baking sheet and lightly spray with nonstick cooking spray.
Toss together the cabbage, mango, cilantro, scallions, hot pepper, lime juice, cider vinegar and salt. Let sit, allowing flavors to blend, while you prepare the duck and tortillas.
Bake the tortillas for 10 minutes, or until crispy and lightly browned.
Meanwhile, remove the skin and bones from the duck meat and roughly chop it. (Or, chop up leftover cooked duck meat, without skin, or cooked boneless, skinless chicken thighs. Place in a bowl and add the adobo sauce, cumin, coriander and allspice; toss to coat.
Heat a skillet over medium heat, spray with nonstick cooking spray, and add the duck. Stir for a few minutes to warm through. Increase heat to high and add the rum (then step back!). When flames subside, cook for a couple more minutes, until the duck is lightly browned and slightly crispy in spots.
Assemble the tostadas by topping each tortilla with some of the flambed duck meat and the mango-cabbage slaw. Finish with diced avocado and crumbled queso fresco.
And one more thing… I got an award!
This one comes from my friend Dawn at Florida Coastal Cooking. Thank you so much, Dawn, for the kind words and being a great blogging friend!
I would like to pass on the award to a few bloggers who always bring some extra sunshine to my day, by asking thought-provoking questions that allow me not only to help others with my answers (at least, I hope I’m helping someone!) but also remind me of how far I have come in my health, fitness, and cooking journey, and inspire me to keep being the best I can be.
First there is Katie at Health for the Whole Self. With a never-ending discussion of all things health-related and tasty eats, Katie helps women (and men) everywhere realize all the components to good health and encourages us to discuss our trials and successes.
Next is Bree at Bees Knees Life, a fellow New Rules of Lifting lady. I love reading about her weight lifting routines – a great place to turn when I find myself needing something new! I also love her practical approach to eating and fat loss.
Brandi at Bran Appetit is another source for daily delicious eats. Her pretty plates make me think, “why aren’t I eating that?” Plus, she brought me a slew of sunshine the other day when I won her giveaway for beautiful blue cast iron dutch oven! Thanks again, Brandi!
Nicole from PreventionRD is another go-to source of good health information. A couple weeks ago when I had a question about a nutrient, my first course of action was to search her blog. When I couldn’t find anything on it, a quick email did the trick. Thanks again for that enlightening response, Nicole!
Another Nicole I really admire is Nicole from Healthy Chow. I love her fun and informative posts about good food and recipe experiments and just enjoying life in Boston.
Last but certainly not least, I’d like to thank Elina at Healthy and Sane for being so open and honest with her thoughts and experiences with calorie counting versus intuitive eating, fitness as a means of personal improvement versus a competition, and in general, deciding when enough is enough!
To all the wonderful blogs I follow daily – you are all a source of sunshine in so many ways. Thank you for blogging!