A tostada is a crisp corn tortilla that will be the foundation of this flavorful appetizer. The rich smoked duck, the earthy beans, and the tangy salsa all work together to make a harmonious springtime starter course.  The Big Green Egg or a Weber Kettle is the perfect Smoker Grill for this Hearth and Grill Recipe being cooked this Saturday, April 17, 2010, at our Nashville, TN Grill Store.

 

For the Duck: 1 (4 to 5 – pound) Duck, rinsed and patted dry 2 Limes, zest and juice 2 Cloves garlic, minced 1 Teaspoon cumin, ground 1 Teaspoon coriander, ground 2 Teaspoons chili powder 2 Teaspoons, fresh thyme, chopped 2 Teaspoons black pepper, ground 1 Tablespoon Salt (Kosher or Sea Salt) 2 Tablespoons Extra-Virgin olive oil   In a small mixing bowl mix the lime juice, lime zest, garlic, cumin, coriander, chili powder, thyme, black pepper, 1 tablespoon of salt, and olive oil together to create a wet rub.  Season the duck inside and out with the wet rub and refrigerate.  The duck should marinate at least 6 hours, but over night is preferable for maximum flavor.   For the Tomatillo Salsa:   1 Pound Tomatillos, husk removed, rinsed, and halved 1 Onion, halved 1 Clove of garlic 1 Jalapeno pepper, halved and seeded 1 Lime 1 Tablespoon Cilantro, chopped Olive oil Salt and freshly ground black pepper   Season the onion halves, jalapeno, and tomatillos with olive oil, salt and pepper.  Over medium fire on a gas or charcoal grill, fire roast the onions, jalapeno, and tomatillos until tender, about 15 minutes.  Place the onions, tomatillos, garlic, jalapeno, and lime juice in a blender.  Pulse to combine all the ingredients, if the mixture is too thick; add a couple of tablespoons of water.  Add the cilantro and reseason with salt and pepper.  Pulse again to combine all the ingredients and reserve.  The salsa may be made a couple of days ahead of time and refrigerated until serving time.   For the Black Beans:   1⁄2 lbs. dried black beans 1 bay leaf 1 sprig fresh oregano 4 tbsp. olive oil 1 Teaspoon cumin, ground 2 Teaspoons coriander, ground 1 Medium onion, chopped 4 scallions, trimmed and finely chopped 2 cloves garlic, peeled and finely chopped 1 small green bell pepper, cored, seeded, and finely chopped Salt and freshly ground black pepper   1. Sort through beans, discarding any small stones, then rinse under cold running water. Put beans, bay leaf, oregano, and 1 tbsp. of the oil into a large pot, then cover with cold water by 3″. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, adding more water as needed to keep beans covered, until beans are tender, about 2 hours. 2. Heat remaining 3 tbsp. of the oil in a small skillet over medium heat. Add cumin, scallions, onion, garlic, and green peppers, and sauté, stirring often, until peppers are soft and scallions are golden, about 10 minutes. Season to taste with coriander, salt and pepper, then add to beans. Continue cooking beans, stirring occasionally, for 10–15 minutes. In this dish the beans should not be too soupy, as they will go on top of a tostada.  Adjust seasonings. Remove bay leaf before serving.  Reserve warm.   To Smoke Roast and Serve:   The marinated duck Reserved Beans Reserved Salsa Tostada Cilantro leaves, rough chopped Scallions, sliced thin   Smoke-Roasting the bird, rather than just smoking or just roasting in the oven will produce a tender, moist duck with crisp skin.  Smoking at low temperature can produce rubbery skin, so I roast my previously marinated bird over charcoal at higher temperature than I would use for just smoking.   I usually smoke-roast between 300 and 325 degrees.  

Smoke Roasted Duck Tostada with Coriander-Black Beans and Grilled Tomatillo Salsa

 

Preheat a Big Green Egg, Weber Kettle, or other charcoal grill to medium heat building the fire on one side of the grill.  Place the cooking grids on the grill and allow them to preheat.   Remove the duck from the marinade, allowing some of the excess olive oil to drain off, and season both sides with the remaining salt.  Place the duck in a V- Rack breast side up on the opposite side of the hottest coals.  A good trick is to have the drumsticks the closest to the direct heat, as they will take a little longer to cook.   The duck is done when the internal temperature reaches 165 degrees.  Remove the duck to a warm platter and cover with aluminum foil.  Allow the duck to rest 5 to 10 minutes before carving to allow all of the juices to be reabsorbed.  Carve the duck into small bite size serving pieces.   This dish can be served on platter family style, individually plated or in small bite size pieces for a Hors de Oeuvre.  To plate as an appetizer, place a tostada in the middle of a plate.  Spoon the beans on to the tostada and top with some of the smoked duck.  Drizzle on the tomatillo salsa and garnish with chopped cilantro and scallions.   The Hearth and Grill Shop is your Super store for Charcoal Grills and both Natural Gas and Propane Gas Grills.  Come by this Saturday to see The Best Smoked Duck recipe in action as we cook on a Big Green Egg. .