Confit duck tostadas recipe
 This Mexican dish uses a range of exciting elements, including confit duck, pickled cabbage and mashed avocado to create delicious tostadas. 4 tbsp white vinegar 2 tsp sugar, or to taste 2 red chillies, finely chopped¼ white cabbage, finely shredded¼ red cabbage, finely shredded 4 tbsp white vinegar 2 tsp sugar, or to taste 2 red chillies, finely chopped ¼ white cabbage, finely shredded ¼ red cabbage, finely shredded 25g/1oz fresh flatleaf parsley2 garlic cloves, roasted2 spring onions, trimmed1 sweet potato, cubed and roasted 400g tin cooked lentils 1 red chilli, finely chopped1 orange, zest only200g tin prunes in juice, drainedsalt and freshly ground black pepper 25g/1oz fresh flatleaf parsley 2 garlic cloves, roasted 2 spring onions, trimmed 1 sweet potato, cubed and roasted 400g tin cooked lentils 1 red chilli, finely chopped 1 orange, zest only 200g tin prunes in juice, drained salt and freshly ground black pepper 250g/9oz dates, stones removed3 red chillies, roughly chopped 250g/9oz dates, stones removed 3 red chillies, roughly chopped 1 ripe avocado, roughly mashed1 lemon, juice only½ lime, juice only1 tbsp olive oilsalt and freshly ground black pepper 1 ripe avocado, roughly mashed 1 lemon, juice only ½ lime, juice only 1 tbsp olive oil salt and freshly ground black pepper 8 flour tortillasoil, for frying 8 flour tortillas oil, for frying 800g tin duck confit 800g tin duck confit Method For the curtido, place the vinegar in a large bowl and stir in the sugar. Add the chillies and then stir in the cabbage. Cover the bowl and leave to rest in the fridge for at least a day. For the sweet potato and lentils, blitz the parsley, roast garlic and spring onion in a food processor until it forms a purée. Add the purée, along with all of the other ingredients, to a bowl and stir to combine. Season with salt and pepper and set aside. For the chilli date purée, blitz the dates and chillies in a food processor. Gradually add some water until a paste is formed. The consistency you are looking for should be thin enough to squeeze out of a tube but thick enough to maintain its shape. For the avocado mash, combine the avocado with the juice from the lemon and lime. Mash again until almost smooth. Season with salt and pepper and transfer to a small serving bowl. Cover with the olive oil to prevent discolouration. To prepare the tortillas, cut small circles from the tortillas, you can usually get around two per tortilla. Heat a shallow amount of oil in a deep saucepan until very hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the tortilla circles to the hot oil and cook for about 45 seconds, or until crisp and golden brown. Transfer using a slotted spoon to a plate lined with kitchen paper. Serve the curtido, sweet potato mixture, chilli date purée, avocado mash and duck confit in small bowls. Allow people to construct the tostadas using the fried tortillas and all of the ingredients. For the curtido, place the vinegar in a large bowl and stir in the sugar. Add the chillies and then stir in the cabbage. Cover the bowl and leave to rest in the fridge for at least a day. For the curtido, place the vinegar in a large bowl and stir in the sugar. Add the chillies and then stir in the cabbage. Cover the bowl and leave to rest in the fridge for at least a day. For the sweet potato and lentils, blitz the parsley, roast garlic and spring onion in a food processor until it forms a purée. Add the purée, along with all of the other ingredients, to a bowl and stir to combine. Season with salt and pepper and set aside. For the sweet potato and lentils, blitz the parsley, roast garlic and spring onion in a food processor until it forms a purée. Add the purée, along with all of the other ingredients, to a bowl and stir to combine. Season with salt and pepper and set aside. For the chilli date purée, blitz the dates and chillies in a food processor. Gradually add some water until a paste is formed. The consistency you are looking for should be thin enough to squeeze out of a tube but thick enough to maintain its shape. For the chilli date purée, blitz the dates and chillies in a food processor. Gradually add some water until a paste is formed. The consistency you are looking for should be thin enough to squeeze out of a tube but thick enough to maintain its shape. For the avocado mash, combine the avocado with the juice from the lemon and lime. Mash again until almost smooth. Season with salt and pepper and transfer to a small serving bowl. Cover with the olive oil to prevent discolouration. For the avocado mash, combine the avocado with the juice from the lemon and lime. Mash again until almost smooth. Season with salt and pepper and transfer to a small serving bowl. Cover with the olive oil to prevent discolouration. To prepare the tortillas, cut small circles from the tortillas, you can usually get around two per tortilla. Heat a shallow amount of oil in a deep saucepan until very hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the tortilla circles to the hot oil and cook for about 45 seconds, or until crisp and golden brown. Transfer using a slotted spoon to a plate lined with kitchen paper. To prepare the tortillas, cut small circles from the tortillas, you can usually get around two per tortilla. Heat a shallow amount of oil in a deep saucepan until very hot. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully add the tortilla circles to the hot oil and cook for about 45 seconds, or until crisp and golden brown. Transfer using a slotted spoon to a plate lined with kitchen paper. Serve the curtido, sweet potato mixture, chilli date purée, avocado mash and duck confit in small bowls. Allow people to construct the tostadas using the fried tortillas and all of the ingredients. Serve the curtido, sweet potato mixture, chilli date purée, avocado mash and duck confit in small bowls. Allow people to construct the tostadas using the fried tortillas and all of the ingredients.