Combine spices and salt in a wide shallow bowl and coat duck breasts in the spice mixture.
Place duck breasts skin-side down in a cold, large frying pan, turn the heat onto low-medium and cook, rendering the fat, for 10 minutes until the skin is golden and the fat has rendered.
Increase heat to medium-high, turn the duck breasts over and cook for a further 5 minutes or until cooked to your liking.
Transfer the duck to a plate and cover loosely with foil. Set aside to rest for 5 minutes.
To make the cherry salsa:
Combine ingredients in a bowl and season to taste.
Warm tortillas according to packet instructions.
Mash avocado in a bowl with lime juice until combined and season well with salt.
To assemble the tacos:
Spoon avocado down the centre of warmed tortillas.
Slice duck breasts and divide among tortillas.
Top with cherry salsa to serve.