Michael Milewski, the owner of a stylish restaurant in Mill Valley called Cactus Cafe. Michael prepares seasonal, fresh dishes with a south-of-the-border bent. Recently he has been making variations of salsa with the bounty of late summer’s garden. Here are Michael’s recipes for duck tacos with salsa, complemented by a salad of fresh organic greens with honey lime dressing.

one whole fresh duck breast
eight fresh corn tortillas

Grill or roast a duck breast until well done. Let cool, then shred the meat. To assemble, place a handful of breast meat in the center of two, overlapping corn tortillas which have been softened over an open flame. Top with fresh heirloom tomato salsa. Serve open face or folded with a salad of mixed greens with honey lime dressing.
Makes four good sized tacos

one pint of small tomatoes, a variety of colors
one freshly picked cucumber peeled and chopped
two tablespoons chopped red onion (optional)

Coarsely chop tomatoes and gently toss with cucumber and onion. Season with salt and pepper to taste.

1/3 cup olive oil
3 tablespoons raspberry vinegar
the juice of one lime
1 tablespoon of honey

Mix the ingredients and season to taste with salt and pepper.