Umami Bomb Smoked Duck & Gochujang Tostadas

Instructions

1. 1

   Preheat smoker to 225°F (107°C).

   ~30 min
2. 2

   Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Rub the duck breast with smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.

   ~5 min
3. 3

   Place the duck breast in the smoker and smoke for approximately 1-1.5 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare. Remove from smoker and let rest for 15 minutes.

   ~90 min
4. 4

   While the duck rests, prepare the gochujang crema. In a small bowl, whisk together sour cream, gochujang paste, and lime juice until smooth. Set aside.

   ~5 min
5. 5

   Prepare the mango-avocado salsa. Finely dice the mango, avocado, red onion, and jalapeño. Chop the cilantro. Combine all ingredients in a medium bowl. Drizzle with sesame oil and season with salt to taste.

   ~10 min
6. 6

   Slice the rested smoked duck breast thinly against the grain.

   ~5 min
7. 7

   Lightly crisp the tostadas in a dry frying pan over medium heat for about 1-2 minutes per side, if desired.

   ~5 min
8. 8

   To assemble, spread a generous layer of gochujang crema on each tostada. Top with slices of smoked duck breast. Spoon a good amount of mango-avocado salsa over the duck. Garnish with extra cilantro if desired.

   ~5 min