Ingredients:

• 4 Fresh Duck Breasts
• 1 Tblsp Duck Fat, melted
• 2 cobs of corn, husks removed
• 10 pack corn or flour tortillas
• 1 Tblsp chipotle seasoning
• 1 Tblsp lime juice

Chipotle Mayonnaise

• 1 cup mayonnaise
• 1 Tblsp chipotle seasoning
• 1 Tblsp lime juice

Cabbage Salad

• 1/4 green cabbage, thinly sliced
• 1/4 red onion, thinly sliced
• 1/2 cup pickled coriander leaves
• 1 Tblsp lime juice
• 2 tsp olive oil
• Lime wedges to serve

Instructions:

1. Heat a char-grill pan over medium-high heat. Brush the corn with duck fat and cook for 10-15 minutes, turning regularly, until corn is charred and tender.
    
2. Make cabbage salad by combining cabbage, red onion and coriander in a bowl. In a small jar, shake together lime juice and olive oil with salt and pepper to taste. Pour over cabbage and toss to combine.
    
3. In a separate small bowl, make chipotle mayonnaise by combining mayonnaise, chipotle seasoning and lime juice.
    
4. Pat duck skin dry, score the skin and sprinkle with chipotle seasoning. In a medium pan over moderate heat, place the duck breasts skin side down into the pan and cook for 5 minutes or until skin is golden. Turn over and cook for a further 2 minutes. Place duck in oven and roast at 190 °C for 8-10 minutes. Remove from heat and rest for 5 minutes before slicing.
    
5. Using a sharp knife, cut the kernels from the cob. Heat tortillas in the microwave according to pack instructions. Top tortillas with cabbage salad, corn, duck and a drizzle of chipotle mayonnaise. Serve with lime wedges.