Duck Tacos with Nectarine Salsa

nectarines, 1 lb

lime, 1

red onion, 3 tablespoons finely chopped

jalepeno chile, 1, seeded and minced

honey, 1 tablespoon

kosher salt

boneless duck breast halves, 2

chili powder, 2 teaspoons

romaine lettuce, 2 large leaves, finely shredded

corn tortillas, 8 warmed

Halve and pit the nectarines, and then cut them into 3/4 inch pieces. Finely grate the zest from the lime, and then squeeze 1 tablespoon lime juice. In a nonreactive bowl, combine the nectarines, lime zest and juice, onion, chile and honey and mix gently. Season to taste with salt. Cover and let stand at room temperature at least 30 minutes and up to 2 hours.

Using a sharp, thin-bladed knife, score the skin of each duck breast half in a crosshatch pattern. In a small bowl, stir together the chili powder and 1 teaspoon salt. Season the duck breasts with the chili powder mixture. Let stand at room temperature for 30 minutes.

Place the duck breasts, skin side down, in a large frying pan. Place the frying pan over medium-high heat. Cook until the skin is golden brown and the duck has rendered a good amount of fat, about 7 minutes. Transfer the duck to a plate and pour off the fat from the pan. Return the pan to medium-high heat, and then return the duck breasts, skin side up, to the pan. Cook until the undersides are nicely browned, about 7 minutes more for medium rare.

Transfer the duck to a carving board and let rest for 5 minutes.

Cut each duck breast half across the grain into slices about 1/2 inch thick and transfer to a warmed platter. Serve right away with the salsa, shredded lettuce, and tortillas. Invite each guest to fill tortillas with sliced duck, some lettuce and spoonfulls of salsa.

New Flavors for Chicken, Williams-Sonoma

Overall, I loved this recipe. I was a total duck novice, having never eaten or cooked it before, so I was a little shocked at how greasy the meat is. It has an amazing flavor though, especially the crispy, chili seasoned edges. I might try chicken next time just to cut down on the fat and cost but the duck paired incredibly well with the fruit salsa. The salsa is divine and I imagine it would go nicely with a really great goat gouda. I got major props from the husband which is all that really matters in my kitchen :).