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1
Using a spice grinder (such as a coffee grinder reserved for spices), grind the star anise, dried oregano, and Szechuan peppercorns to a fine powder.
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2
Dump into a small bowl and stir in the ground ancho, salt, and cinnamon.
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3
Pat dry the duck breasts with a paper towel.
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4
Use a sharp knife to cut through just the skin and fat, without piercing the meat, in 1-inch intervals, then repeat the cuts at a 90 angle to make a crosshatch pattern all across the skin.
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5
Sprinkle the spice mixture all over the duck breasts.
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6
Pack in heavy-duty resealable plastic bags, squeezing as much air out as possible, and refrigerate for several hours or as long as 24 hours.
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7
Preheat the oven to 450F.
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8
In a small roasting pan lined with aluminum foil, roast the duck breasts skin side up for 10 minutes.
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9
Increase the heat to 550F and turn the breasts skin side down.
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10
Roast until much of the fat has rendered and the skin is browned and crisp, 8 to 10 minutes.
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11
Transfer to a plate, pour off the extra duck fat from the pan and reserve for another use.
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12
Let the duck breasts rest for at least 10 minutes.
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13
(If desired, wrap one of the duck breasts in plastic wrap and refrigerate it for up to 1 week for a later meal.)
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14
Warm the tortillas (see page 85) and wrap them in aluminum foil to keep warm.
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15
Meanwhile, make the salsa.
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16
Finely chop the jalapeno.
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17
In a small mixing bowl, combine the jalapeno with the plum, shallot, cilantro, mint, lime juice, oil, and a generous sprinkling of salt.
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18
Taste, add more salt if necessary; if you want more heat, add some of the reserved jalapeno seeds.
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19
Lay the tortillas out on a plate.
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20
Cut the duck breast crosswise into 1/2-inch slices, place a couple of slices on each tortilla, top each with the plum salsa, and eat.
