INGREDIENTS
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1 pound duck breast
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2 teaspoons chipotle chili powder
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1 teaspoon cumin, toasted and ground
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1/4 teaspoon salt to taste
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2 cups chipotle cherry salsa (see below)
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12 small corn tortillas, lightly toasted
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2 cups red cabbage, thinly sliced and tossed in 2 tablespoons sour cream
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4 ounces goat cheese, crumbed
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cress sprouts for garnish (optional)