No Soy Tamari Five-Spice Grilled Duck Tostadas
8
Product(s) Used
Special Diet
Dairy-Free, Gluten-Free, Soy FreeCourse
Main CourseMain Ingredient
PoultryOccasion
EntertainingIngredients
- 3 tbsp olive oil, plus more for brushing grates
- 2 duck breasts
- 2 tbsp Chinese five-spice powder
- 1 tbsp kosher salt, plus more to taste
- 2 tbsp San-J No Soy Tamari, plus more for brushing duck
- 1 lime, juiced; plus 2 limes cut into wedges for serving
- 2 tsp agave syrup or brown sugar, optional
- 1/2 small daikon radish, cut into matchsticks
- 1 medium carrot, cut into matchsticks
- 2 green onions, cut into matchsticks
- 1/4 cup fresh cilantro leaves
- 4 avocados, halved, pitted, peeled, and mashed
- 8 corn tostadas
Directions
- Heat grill to medium heat and brush grates with oil. Pat duck dry and trim off any fat from sides. Score duck skin in a crosshatch pattern at 1/2-inch intervals with a sharp knife. Mix five-spice and salt together in a small bowl. Rub each duck breast with five-spice mixture.
- Grill duck breasts, skin-side-down, for 4-6 minutes. Flip duck over and continue to cook for 4-6 minutes, brushing with San-J No Soy Tamari, until internal temperature reaches 140°F for medium, or reaches desired doneness. Rest for 5 minutes before slicing.
- Meanwhile, whisk lime juice, San-J No Soy Tamari, olive oil and agave together until combined. Add radish, carrot, green onion and cilantro, and toss to coat. Season with salt, to taste.
- Spread mashed avocado evenly over each tostada. Top with radish mixture and duck. Serve with lime wedges and enjoy.
Tip: Substitute duck breasts with chicken breasts!
Tip: Chinese five-spice powder is a common seasoning blend of star anise, cloves, cinnamon, Sichuan peppercorns and fennel seeds. To make your own Chinese five-spice, toast 2 teaspoons Sichuan peppercorns, 5 to 6 whole star anise, 1/2 teaspoon ground clove, 1 tablespoon ground Chinese cinnamon and 1 tablespoon ground fennel seed in a dry pan over medium heat until fragrant, about 1-2 minutes. Transfer to spice grinder and blend into a fine powder. Store in an airtight container for up to 1 year.
