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Confit duck tostadas
Fruit and vegetables
2 red
chillies
, finely chopped
¼
white cabbage
, finely shredded
¼
red cabbage
, finely shredded
25g/1oz fresh flatleaf
parsley
2
garlic
cloves, roasted
2
spring onions
, trimmed
1
sweet potato
, cubed and roasted
1 red
chilli
, finely chopped
1
orange
, zest only
3 red
chillies
, roughly chopped
1 ripe
avocado
, roughly mashed
1
lemon
, juice only
½
lime
, juice only
Tins, packets and jars
400g tin cooked
lentils
200g tin
prunes
in juice, drained
Cooking ingredients
4 tbsp white
vinegar
2 tsp
sugar
, or to taste
salt and freshly ground
black pepper
250g/9oz
dates
, stones removed
1 tbsp
olive oil
salt and freshly ground
black pepper
oil
, for frying
Meat, fish and poultry
800g tin
duck confit
Other
8
flour tortillas
Back to recipe
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