Duck with Black Bean and Sweet Corn Salsa

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

  • 2

    1 cup Cooked Black Beans

  • 3

    1 cups Sweet Corn Kernels

  • 4

    1 cup Diced Tomatoes

  • 5

    1 Jalapeno Pepper, finely diced

  • 6

    1 small Onion, finely diced

  • 7

    2 Tbsp. Chopped Cilantro

  • 8

    2 Tbsp. Vegetable Oil

  • 9

    2 Limes, juiced

  • 10

    Salt and Pepper, to taste

  • 11

    1 pkg. Mini Tortilla Cups

  • 12

    Sprigs of Cilantro, as needed

Directions

  • 1

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

  • 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.

  • 3

    Season mixture to taste with salt and pepper.

  • 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.

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Prep Time: 15 min
Cook Time: 0
Ready Time: 15 Minutes
Servings: 70 Pieces