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!!
