For Taco Tuesday Mrs. P made Asian pulled duck leg confit tostados with a side of refreshing corn salad 
The duck leg was made with hoisin, soy, Chinese 5 spice, scallions, garlic, vegetable broth, grated ginger, black sesame seeds, olive oil spray, arugula, and radishes. The corn salad was made with avocado, lime, red wine vinegar, garlic salt, olive oil, old bay, pepper, red onions, tomatoes, and fresh home grown basil.
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