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Duck Tacos with Cherry Salsa

Recipe courtesy of A Better Choice

Serves 4 | 25 minutes


  • 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


  • 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.

Cherry salsa: Combine ingredients in a bowl and season to taste, mash avocado in a bowl with lime juice until combined and season well with salt.

Assemble tacos: Spoon avocado down the centre of warmed tortillas, slice duck breasts and divide among tortillas then top with cherry salsa, parmesan, chili flakes and basil to serve.


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