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    Duck tacos with cherry salsa recipe

    Add a fresh, fruity twist to this Mexican favourite - delicioso!

    Serves: 4


    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 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 jalapeno or long green chilli, finely chopped

    1 lime, juiced


    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.

    5. Mash avocado in a bowl with lime juice and season with salt, set aside

    6. To make the cherry salsa combine ingredients in a bowl and season to taste.

    To assemble the tacos

    1. Spoon avocado down the centre of warmed tortillas.

    2. Slice duck breasts and divide among tortillas.

    3. Top with cherry salsa to serve.

    Recipe supplied by australiancherries.com.au

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