Duck Tacos with Goat Cheese & Sour Cherry & Chipotle Salsa

GAHHH. Sweet & Savoury... not too difficult for first time duck-cookers. 

FOR DUCK YOU NEED:

1 large duck breast

2 teaspoons chipotle chili powder

1 teaspoon cumin

1/4 teaspoon salt to taste

12 small corn tortillas, lightly toasted

2 cups red cabbage and red onion,  thinly sliced and tossed in 2 tablespoons sour cream

crumbled goat cheese

lettuce, watercress or arugula as garnish

\HOW TO:

Mix the chipotle chili powder, cumin and salt and rub it into the skin side of the duck breast then cover it and let it sit in the fridge for a while. 

Heat an oven proof pan over medium heat.

Place the duck breast into the pan, fry until skin is crisp. 

Place the pan into a preheated 400F oven for 8 minutes.

Remove and set the duck breast aside and let rest for 5 minutes before slicing. 

Assemble the tacos and enjoy.

BUT MEANWHILE:

SOUR CHERRY & CHIPOTLE SALSA

2 cups pitted sour cherries, pitted

1 chipotle chili chopped

1 tablespoon adobo sauce

1/4 cup red onion, diced

1 large cloves minced garlic

1 handful basil

1 tablespoon balsamic vinegar

salt and pepper to taste

MAKE: 

Puree everything in a food processor until smooth.

Simmer the salsa to remove excess liquid. 

Assmble and enjoy!!