Combine spices and salt in a wide shallow bowl and coat duck breasts in the spice mixture.
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.
Increase heat to medium-high, turn the duck breasts over and cook for a further 5 minutes or until cooked to your liking.
Transfer the duck to a plate and cover loosely with foil. Set aside to rest for 5 minutes.
To make the cherry salsa:
Combine ingredients in a bowl and season to taste.
Warm tortillas according to packet instructions.
Mash avocado in a bowl with lime juice until combined and season well with salt.
To assemble the tacos:
Spoon avocado down the centre of warmed tortillas.
Slice duck breasts and divide among tortillas.
Top with cherry salsa to serve.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 20 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Dinner, Lunch | |
Print version
Email recipe
More recipes
Previous page
Disclaimer: The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
