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Add a fresh, fruity twist to this Mexican favourite - delicioso!
4 December 2013
•1 min read
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
2 teaspoons each ground coriander and smoked paprika
1 teaspoon each ground chilli and ground cumin
1 tsp salt
4 duck breasts
12 mini flour tortillas
1 lime, juiced
1½ cups pitted fresh cherries, coarsely chopped
½ small red onion, finely chopped
¼ cup finely chopped coriander
1 jalapeno or long green chilli, finely chopped
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.
Mash avocado in a bowl with lime juice and season with salt, set aside
To make the cherry salsa combine ingredients in a bowl and season to taste.
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.
Recipe supplied by australiancherries.com.au
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