Recipe: Duck Tostado with Market Vegetables

Recipe by Kevin Outz of Spotted Trotter and Cockentrice

Demonstrated at the Ponce City Farmers Market on Tuesday, May 10, 2016



  1. Marinate the duck in the pineapple juice, lime juice, cilantro and onion juice.
  2. Slice the kohlrabi, radishes, spring onions, sweet onions very thinly. Quick pickle the radishes in the vinegar.
  3. Render the duck breast and then rest for 10 minutes before slicing. Add chorizo, caramelized onion, kohlrabi, cilantro and preserved tomatoes to the pan, sautee until cooked. Remove from pan. Deglaze pan with brown sugar, white vinegar, pineapple juice and cumin.
  4. Plate the chips, then the pickled radish, then add the duck and the vegetables from the pan, drizzle deglazed sauce.

Community Farmers Markets