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Make sure to get the duck breast out of the fridge for about half an hour in advance. First make some quick pickled red onion, half a recipe is more than enough. Rinse the lettuce and remove any excess water using a salad spinner.
Drain the corn from the can and chop the spring onion into thin rings. Rinse the cucumbers and divide into thin strips. Peel and finely chop the garlic cloves.
Create a simple sauce by combining finely chopped garlic with mayonnaise, Greek yogurt and the juice of half a lemon. Season with pepper and salt.
Slice the duck fat with a sharp knife and place the duck breast in a cold skillet. Reduce the heat and let the fat run out slowly. If you put the heat too high, or place the duck in a hot skillet, it wil sear immediately, making the fat though.
You can find more detailed explanation here. Turn the duck as soon as the fat is crispy and beautiful golden brown and cook the other side until it's also golden. The exact cooking time depends on the type and size of the duck breast.
The duck is best served when it's still rosé and make sure to let it rest before slicing into it for a few minutes. Briefly heat the tortillas in a dry skillet on both sides. Place them on a plate and divide some lettuce, cucumber slices and corn over the tortilla. Thinly slice the duck breast and divide a few slices over the vegetables. Then finish with some spring onions, pickled red onions and garlic sauce. Enjoy!