Duck tacos with chile-cherry compote Recipe - Los Angeles Times

Ingredients

• 2 teaspoons kosher salt, divided
• 1 1/2 pounds boneless duck breasts, skin on
• 10 dried chiles de arbol
• 6 ounces dried Bing cherries
• 1/4 cup plus 2 tablespoons olive oil, divided
• 5 cloves garlic, minced, divided
• 1/2 cup diced onion
• 6 tomatillos, husks removed, coarsely chopped
• 8 small corn tortillas
• Finely chopped fresh cilantro for garnish