Ancho-Honey Barbecued Duck Tostadas with Tomatillo Sauce

Tostada

• 1 cup masa
• ¼ cup all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon whole cumin, freshly toasted
• 1 tablespoon garlic, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon kosher salt
• 1 cup hot water

Mix all dry ingredients, add hot water and mix. Shape into six equal size patties, about 2-½ to 3 ounces each, about 3 inches in diameter. Heat 1 ounce of vegetable oil in a non-stick skillet on medium heat. Griddle tostadas on each side for 3 minutes or until golden brown and cooked through. If they do not seem done all the way through, bake them in the oven at 350° for 4 to 6 minutes. Drain on paper towels.

Tomatillo Sauce

• 6 tomatillos, husk removed, rinsed
• ¼ onion, sliced
• 1 clove garlic
• ½ fresh jalapeño
• Kosher salt to taste
• ½ cup cilantro

Place everything in a sauce pot except the cilantro. Cover with water and bring to a boil. Simmer 3 minutes and remove from heat. Blend in blender and add cilantro. Adjust seasoning to your liking.

Heat a large stainless-steel stock pot with the oil. Add the onion and garlic. Season with a little kosher salt. Stir. Add the crispy tortilla chips, tomatoes and tomato paste. Stir so nothing burns on the bottom of pan. Cook slowly for 3-5 minutes. Add cumin, chiles and chicken broth. Season to taste with kosher salt. Simmer 15 to 20 minutes. Remove from heat and blend. Taste and adjust seasoning. Strain through a medium strainer and keep warm until ready to serve.

Makes 2 cups Ancho Honey Barbecue Sauce

• 6 Ancho chiles, dried, no seeds or stems
• 1 tablespoon garlic, chopped
• 1 tablespoon ginger, chopped
• Zest and juice of one orange
• ¼ cup hoisin sauce
• ½ cup honey
• Kosher salt to taste

Place everything in a sauce pot except the cilantro. Cover with water and bring to a boil. Simmer 3 minutes and remove from heat. Blend in blender and add cilantro. Adjust seasoning to your liking.

Heat a large stainless-steel stock pot with the oil. Add the onion and garlic. Season with a little kosher salt. Stir. Add the crispy tortilla chips, tomatoes and tomato paste. Stir so nothing burns on the bottom of pan. Cook slowly for 3-5 minutes. Add cumin, chiles and chicken broth. Season to taste with kosher salt. Simmer 15 to 20 minutes. Remove from heat and blend. Taste and adjust seasoning. Strain through a medium strainer and keep warm until ready to serve.

Tomatillo Sauce

• 6 tomatillos, husk removed, rinsed
• ¼ onion, sliced
• 1 clove garlic
• ½ fresh jalapeño
• Kosher salt to taste
• ½ cup cilantro

Soak chiles in hot water. When softened, remove from water and place in blender. Reserve water from chiles. Add the remaining ingredients to blender with 1 cup of the reserved water.  Blend until smooth. If the sauce is too thick, add more water a little at a time and blend until smooth. Warm sauce in a stainless-steel pan and serve with any meat, game or poultry.

Duck

• 2 duck legs or thigh confit (available at Central Market)
• Ancho Honey Barbecue Sauce
• Shredded goat’s milk white Cheddar, for garnish
• Cilantro micro-greens, for garnish

Remove duck from the bone and cut into small bite size pieces. Place duck and enough barbecue sauce to cover in a stainless-steel saucepan. Heat on medium for 4 to 5 minutes until duck is heated all the way through. Place barbecued duck on tostada and surround with tomatillo sauce.  Top with cilantro or shredded lettuce.