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.

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.

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