La Banderita Crispy Skin Duck Tacos | Justine Schofield Recipe

Ingredients

• 2 duck breast, skin dried with paper towel
• 1/2 tsp. all spice
• 1 tsp. coriander seeds, crushed
• Splash of sherry vinegar
• Pinch of sugar
• 100ml chicken stock
• Pinch of salt and pepper
• La Banderita street tacos
• 1/4 pineapple, finely chopped
• 1 salad onion, finely chopped
• 1 long green chilli, seeds removed and finely chopped
• Zest and juice of 1 lime