Duck with Black Bean and Sweet Corn Salsa

Easy to assemble, this appetizer is great for a party or a game-day snack. The rich flavor of roast half duck blends perfectly with the fresh flavors of onion, cilantro, corn and black beans with the perfect amount of heat from a jalapeno.


Created by Chef Ted Cizma for Maple Leaf Farms

Ingredients

Duck:

  • 1 cup Cooked Black Beans
  • 1 cups Sweet Corn Kernels
  • 1 cup Tomatoes, diced
  • 1 Jalapeno Pepper, finely diced
  • 1 small Onion, finely diced
  • 2 Tbsp Cilantro, chopped
  • 2 Tbsp Vegetable Oil
  • 2 Limes, juiced
  • Salt and Pepper, to taste
  • 1 pkg Mini Tortilla Cups
  • Sprigs of Cilantro, as needed

Direction

Duck:

  • Remove skin from roast half duck. Remove meat from bones; finely shred meat.

Salsa:

  • In a non-reactive bowl, add shredded duck meat, black beans, sweet corn, tomatoes, jalapeno pepper, onion, cilantro, oil and lime juice; mix well.
  • Season mixture to taste with salt and pepper.
  • Serve in a bowl for dipping tortilla cups into salsa or spoon mixture into individual tortilla cups. Garnish with sprigs of cilantro; serve at room temperature.
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