Smoked Duck Tostada with Chukar Cherry Salsa

& Chipotle Aioli

Smoked Duck Tostada with Chukar Cherry Salsa

Cherry Salsa

Ingredients:

¾ cup dried cherry medley
¼ cup Chateau Ste. Michelle Merlot
2 Tbsp finely chopped red onion
1 Tbsp chopped fresh Italian parsley
1 Tbsp chopped fresh oregano
1 Tbsp fruit vinegar, preferably cherry
1Tbs honey
½ tsp ground cumin
salt and pepper to taste

Instructions:

Place the dried cherries and Chateau Ste. Michelle Merlot in a small saucepan. Bring to a boil and then reduce the heat and simmer, stirring occasionally until the liquid is almost gone. Remove from the heat and cool. Coarse chop the cherries and place in a small bowl. Add the chopped red onion, vinegar, honey, and cumin. Mix well, then add salt and pepper to taste. Adjust the sweetness depending on how tart the cherries are. Add the chopped fresh herbs and mix well. Set aside until ready to use. May be made up to a week in advance, but add the herbs just before using.

Chipotle Aioli

Ingredients:

½ cup mayonnaise
1 Tbsp adobo sauce from canned chipotle peppers
1 Tbsp lime juice
salt and pepper

Instructions:

Place the mayonnaise, adobo sauce, and lime juice in a small bowl and whisk together. Season with salt and pepper to taste.

Tostada

Ingredients:

Flour tortillas cut into 2” rounds
Vegetable oil

Instructions:

Heat a medium sauté pan over medium high heat. Add enough oil to cover the bottom to ½” deep. Heat the oil and then add a few tortillas at a time. Fry each turning once until lightly browned on both sides. Remove from the pan and put on a paper towel lined pan. Cool and then store in a sealed container for up to 1 week.

To assemble

Ingredients:

12 oz smoked duck breast, skin removed and meat julienned in 1” long pieces
Cherry Salsa
Chipoltle Aioli
Tostada

Instructions:

Place the tostadas on a baking sheet. Put ½ tsp of chipotle aioli on each. Top with about ¼ oz of the smoked duck, and ½ tsp of the cherry salsa. Sprinkle with chopped parsley to garnish.

Wine Pairings