Duck Tacos with Chipotle Cherry Salsa and Crumbled Goat Cheese

Ingredients

1 pound duck breast

2 teaspoons chipotle chili powder

1 teaspoon cumin, toasted and ground

1/4 teaspoon salt to taste

2 cups chipotle cherry salsa (see separate recipe - I used fig)

12 small corn tortillas, lightly toasted

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

4 ounces goat cheese, crumbed


Directions

1.Score the skin and fat of the duck breast with a knife trying to cut all the through the fat without cutting into the meat.

2.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 20 minutes to over night.

3.Heat an oven proof pan over medium heat.

4.Place the duck breast into the pan, skin side down and let it cook until the fat has rendered, about 2-3 minutes.

5.Place the pan into a preheated 400F oven for 8 minutes.  Note:  It took me at least 20-25 minutes to cook the duck.

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

7.Assemble the tacos and enjoy.


*Courtesy of closing cooking.