Duck with Black Bean and Sweet Corn Salsa
Easy to assemble, this appetizer is great for a party or a game-day snack.
Created by Chef Ted Cizma for Maple Leaf Farms
Ingredients
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2
1 cup Cooked Black Beans
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3
1 cups Sweet Corn Kernels
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4
1 cup Diced Tomatoes
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5
1 Jalapeno Pepper, finely diced
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6
1 small Onion, finely diced
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7
2 Tbsp. Chopped Cilantro
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8
2 Tbsp. Vegetable Oil
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9
2 Limes, juiced
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10
Salt and Pepper, to taste
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11
1 pkg. Mini Tortilla Cups
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12
Sprigs of Cilantro, as needed
Directions
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1
Remove skin from roast half duck. Remove meat from bones; finely shred meat.
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2
In a non-reactive bowl, add shredded duck meat, black beans, sweet corn, tomatoes, jalapeno pepper, onion, cilantro, oil and lime juice; mix well.
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3
Season mixture to taste with salt and pepper.
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4
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.
