| Duck Tacos with Cherry Salsa |
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Serves 4 2 tsp each ground coriander and smoked paprika
1 tsp each ground chilli and ground cumin 4 duck breasts 12 mini flour tortillas 1 avocado 1 lime, juiced Cherry Salsa 1- cups pitted fresh cherries, coarsely chopped - small red onion, finely chopped 1/4 cup finely chopped coriander 1 jalape'o or long green chilli, finely chopped 1 lime, juiced 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. For more information, please visit www.australiancherries.com.au or www.facebook.com/cherrygrowers |
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