Duck Breast with Pineapple Salsa
Ingredients
- Four 6- to 8-ounce boneless duck breasts with skin
- Kosher salt and freshly ground pepper
- 1/2 teaspoon chipotle chile powder
- 1/2 pineapple, peeled and diced (about 3 cups)
- 1/2 medium jicama, peeled and diced (about 3 cups)
- 1 cup cilantro leaves, chopped
- 1 Fresno chile, seeded (optional) and chopped
- Juice of 2 limes
- 2 firm-ripe avocados, peeled, pitted and diced
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