Miguel Maestre’s healthy take on fast food is per­fect for lunch or din­ner any day of the week.

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Try Miguel Maestre’s healthy fast food.


✚ 2 duck breasts, skin on ✚ sea salt, to taste

✚ 1 tbsp Mex­i­can taco sea­son­ing ✚ 2 corn cobs, ker­nels re­moved ✚ ½ red onion

✚ ½ red cab­bage, shred­ded

✚ ½ cup Kew­pie may­on­naise

✚ 1/2-1 tbsp chipo­tle sauce, to taste ✚ ¼ ice­berg let­tuce, shred­ded ✚ 1 av­o­cado, seeded, sliced

1 For the tor­tillas, com­bine all in­gre­di­ents in a large bowl us­ing your hands. Knead the dough for 5-10 mins un­til smooth and elas­tic. Roll into a ball. Di­vide into 8 even pieces. Roll each piece into a ball. Cover and set aside for 30 mins to rest.

2 Mean­while, pat duck breast dry with pa­per towel. Use a sharp knife to score the skin. Rub the salt and Mex­i­can sea­son­ing into the skin.

3 Roll out dough on a lightly floured sur­face into 20cm cir­cles. Heat a fry­ing pan over high heat. Cook for 30 secs each side un­til browned. Wrap in foil to keep warm.

4 Place breast, skin-side down, in a cold non-stick fry­ing pan over medium heat

✚ 8 cherry toma­toes, quar­tered ✚ grated manchego cheese, to serve ✚ 2 limes, cut into wedges ✚ fresh co­rian­der leaves, to gar­nish ✚ TOR­TILLAS

✚ 2 cups plain flour

✚ 2 tbsp ex­tra vir­gin olive oil

✚ ½ tsp salt

✚ 170ml warm wa­ter ✚ pinch bak­ing soda

(see tip). As the fat melts, tilt the pan to­wards you and use a spoon to baste the flesh side of the breast. Cook for 6 mins, then turn and cook for a fur­ther 4 mins. Use tongs to turn breast on sides to evenly sear all sur­faces. It should be firm but springy. Set aside for 10 mins to rest.

5 Us­ing the hot duck fat in same pan, cook the corn, onion and cab­bage un­til soft.

6 Mean­while com­bine the may­on­naise and chipo­tle sauce (as de­sired).

7 Slice duck breast on an an­gle. Di­vide among tor­tillas. Top with corn mix­ture, let­tuce, av­o­cado and tomato. Sprin­kle with cheese. Driz­zle with may­on­naise. Squeeze over lime. Gar­nish with co­rian­der.

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