Uncooked duck with meat and skin
¼ tsp, freshly ground
Fat free flour tortilla(s)
4 small, (6-inch each)
Shredded reduced-fat Mexican-style cheese
1 medium, cored and sliced into thin wedges
1 Tbsp, fresh, chopped
- Make about 4 diagonal slashes 1⁄4 inch deep in skin of duck breast. Sprinkle the duck with the salt and pepper. Place a large nonstick skillet over medium-high heat. Add the duck and cook until cooked through, 4 - 5 minutes on each side. Place the duck on paper towels and let stand about 5 minutes. Remove the skin, then thinly slice the duck across the grain.
- Meanwhile, cook the tortillas, one at a time, in a medium nonstick skillet, over high heat until crisped, about 40 seconds on each side. On each tortilla, spread 1 teaspoon mustard and sprinkle 2 tablespoons cheese. Evenly arrange the duck slices and apple wedges alternately in a circular pattern over the tortillas; sprinkle with the cilantro. Yields 1 tostada per serving.