Duck Tacos with Cherry Salsa


2 tsp each ground coriander and smoked paprika
1 tsp each ground chilli and ground cumin
1tsp 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
1/4 cup finely chopped coriander
1 jalapeño 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.

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