Duck tostadas

Total Time
20 min
5 min
15 min
Consider duck the other dark meat, but know that certain varieties, such as Muscovy, are lower in fat than turkey. While lower in fat, the meat is loaded with flavor. Look for fresh duck breast in gourmet grocery stores from late spring to early winter, or find it frozen year-round. Keep in mind that Muscovy duck breast halves range in weight from 8 ounces to 1 pound each. Duck is a terrific source of Riboflavin, Niacin, Vitamin B12, Phosphorus, Copper and Selenium, and a wonderful source of Protein, Thiamin, Vitamin B6 and Iron. Boneless chicken thighs are a worthy dark meat substitute here. This recipe is a mashup of rustic flavors and taqueria techniques.


Uncooked duck with meat and skin

1 pound(s)

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Fat free flour tortilla

4 small, (6-inch each)

Dijon mustard

4 tsp

Shredded reduced fat Mexican-style cheese

½ cup(s)


1 medium, cored and sliced into thin wedges


1 Tbsp, fresh, chopped


  1. 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.
  2. 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.