Recipe courtesy of A Better Choice
Serves 4 | 25 minutes
Ingredients
2 tsp each ground coriander and smoked paprika
1 tsp each ground chilli and ground cumin
1sp salt
4 duck breasts
12 mini flour tortillas
1 avocado
1 lime, juiced
CHERRY SALSA
1½ cups pitted fresh cherries, coarsely chopped
½ small red onion, finely chopped
¼ cup finely chopped coriander
1 jalapeño or long green chilli, finely chopped
1 lime, juiced
Method
1. Combine spices and salt in a wide shallow bowl and coat duck breasts in the spice mixture.
2. Place duck breasts skin-side down in a cold, large frying pan, turn the heat onto low-medium and cook, rendering the fat, for 10 minutes until the skin is golden and the fat has rendered.
3. Increase heat to medium-high. Turn the duck breasts over and cook for a further 5 minutes or until cooked to your liking.
4. Transfer the duck to a plate and cover loosely with foil. Set aside to rest for 5 minutes.
Cherry salsa: Combine ingredients in a bowl and season to taste, mash avocado in a bowl with lime juice until combined and season well with salt.
Assemble tacos: Spoon avocado down the centre of warmed tortillas, slice duck breasts and divide among tortillas then top with cherry salsa, parmesan, chili flakes and basil to serve.