Recipes – Duck Tacos with Cherry Salsa

Duck Tacos with Cherry Salsa (Serves: 4)


  • 2 tsp each ground coriander and smoked paprika
  • 1 tsp each ground chilli and ground cumin
  • 1sp 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 jalapeño 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.

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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