Maple Leaf Farms Duck and Hass Avocado Tostada Recipe

This recipe is for that chef who is looking for a challenge and to wow their guests!

Recipe courtesy of Chef Kevin Rathbun

Prep Time: 12 hours (soaking beans)
Cook Time: 1 hour 30 minutes
Total Time: 13 hours and 30 minutes
Re-Calculate: Ingredients


  • 3 Maple Leaf Farms Duck Breasts (scored)
  • 6 corn tortillas
  • 2 tsp. kosher salt
  • 1 tsp. cracked black pepper
  • 2 Tbsp. duck fat (rendered from duck breasts)
  • 3 Tbsp. minced yellow onions
  • 1 Tbsp. minced garlic
  • 2 tsp. minced jalapeño
  • 1 cup Black Turtle Beans (soaked in water for 12 hours)
  • 3 cups chicken stock
  • 1 Tbsp. lime juice
  • 1⁄2 tsp. black pepper
  • 2 tsp. salt, divided
  • 3 Tbsp. chopped cilantro, divided
  • 1 ripe, Fresh Hass Avocado, peeled, seeded and diced
  • 2 Tbsp. diced tomatillos
  • 1 red bell pepper, roasted and peeled
  • 2 chipotle chiles en adobo (from the can)
  • 3 Tbsp. granulated sugar
  • 3 Tbsp. white wine vinegar
  • 1⁄3 cup of water
  • 2 oz. foie gras pieces
  • 2 Tbsp. grated queso cotija


  1. In an iron skillet, place duck skin side down in a cold pan; turn on medium heat.
  2. Render fat out of skin, dumping off excess fat every few minutes until crispy, approximately 8 to 10 minutes. Reserve the fat.
  3. Once crispy, turn over and sear meat side for two minutes or until duck breast is medium rare. Transfer to a paper towel and reserve until ready to serve.
  4. Fry each tortilla in grape seed oil until crispy. Remove and season with kosher salt.
  5. In a small pot, add duck fat and sauté the onions garlic, and jalapeños. Golden brown ingredients for approximately 1 minute. Add beans, foie gras pieces, cracked black pepper, and chicken stock, and simmer until beans are tender, approximately 40 minutes.
  6. With a hand blender, mash beans to resemble refried beans. Add lime juice, pepper, half the salt and a third of the cilantro and reserve.
  7. In a small bowl mix avocados, tomatillos, lime, and remaining cilantro and season with salt. Reserve at room temperature.
  8. In a small pot, place roasted peeled pepper, chipotle chiles en adobo, sugar, vinegar, water and remaining salt. Simmer for 3 minutes. Transfer to a blender and blend until smooth.
  9. On 10-inch round plates, lay down crisped tortillas, smear warm black beans on generously. Top with a tablespoon of guacamole.
  10. Slice duck breast thin and place three slices on top. Drizzle generously with chili pepper vinegar and grated cotija cheese.

Nutrition Facts


Per Serving: 1 serving = 1 tostada, Calories 440; Total Fat 20 g (Sat 6 g, Trans 0 g, Poly 2.5 g, Mono 9 g); Cholesterol 90 mg; Sodium 790 mg; Potassium 730 mg; Total Carbohydrates 38 g; Dietary Fiber 8 g; Total Sugars 10 g; Protein 27 g; Vitamin A 2,508 IU; Vitamin C 51 mg; Calcium 107 mg; Iron 7 mg; Vitamin D 0 IU; Folate 108 mcg; Omega 3 Fatty Acid 0.2 g

% Daily Value*: Vitamin A 50%; Vitamin C 80%; Calcium 35%; Iron 10%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Quick Nutrition

Amount Per Serving

Calories: 440
Total Fat: 20 g
Saturated Fat: 6 g
Trans Fat: n/a
Cholesterol: 90 mg
Sodium: 790 mg
Carbohydrates: 38 g
Total Sugars: 10 g
Protein: n/a

View full nutrition facts

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