Duck tostados recipe

Ingredients

• 2 tablespoons plus 1 teaspoon kosher salt
• 2 tablespoons snipped fresh parsley
• 2 tablespoons snipped fresh sage
• 2 tablespoons snipped fresh thyme
• 1 clove garlic, thinly sliced
• 4 duck legs/thighs, skin removed
• 4¼ cups melted duck fat

• 2 poblano chilies
• 1 pound tomatillos, husks removed
• 1 clove garlic, peeled
• 2 jalapeños, seeded
• 1 cup chicken stock
• ½ bunch cilantro

• 6 (6-inch) corn tortillas
• Canola, peanut, or corn oil for frying
• 4 ounces crème fraîche
• 1 cup chiffonade-snipped arugula

To prepare the Duck
1. Mix salt with parsley, sage, thyme, and garlic. Rub seasoning mixture over all surfaces of duck legs and thighs. Place in a covered container and allow duck to cure in the refrigerator for 5 hours.
2. Preheat oven to 275°F. Place melted duck fat in a deep roasting pan. Brush residual salt mixture off duck legs and thighs and place them in pan. Braise duck until tender, about 2½ hours. Remove duck from fat and transfer to a paper towel-lined plate. Allow duck to cool. Remove the cooked meat from the bones and shred. Set aside until needed. (To reheat the duck: Preheat oven to 200°F. Place duck in a covered baking pan and reheat in oven for about 20 minutes.)
To make the green Chili Sauce
3. Preheat oven to 350°F. Place poblano chilies, tomatillos, garlic, and jalapeños in a baking pan. Roast until very dark and bubbling, but not scorched. Remove from oven. When cool, peel and seed chilies. Place roasted chilies, tomatillos, garlic, and jalapeños in a blender. Add chicken stock and cilantro. Process until smooth. Set aside until needed.
For the Tortillas
4. Cut two 3-inch rounds from each tortilla. Place a shallow layer of oil in a large skillet over medium heat. Fry tortilla rounds, turning once, until crispy. Remove with a slotted spoon and drain on paper towels.
To Assemble and Serve
5. Arrange 3 crisp tortilla rounds on a plate. Top each with a portion of warm duck, a drizzle of green chili sauce, a dollop of crème fraîche, and a sprinkling of snipped arugula.