Step 1: Prepare the Duck

1. Pat the duck dry with a paper towel to ensure a crisp sear. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
2. In a small bowl, mix the salt, pepper, smoked paprika, cumin, garlic powder, and chili powder. Rub this spice mixture evenly over both sides of the duck.
3. Heat a skillet over medium heat. Place the duck breasts skin-side down and cook for about 6-8 minutes, allowing the fat to render and the skin to become crispy. Flip and cook for another 4-5 minutes until the internal temperature reaches 135°F (for medium-rare) or 145°F (for medium).
4. Remove the duck from the heat and let it rest for 10 minutes before slicing thinly.

Step 2: Prepare the Sauce

1. In a small bowl, combine sour cream (or Greek yogurt), lime juice, honey, chipotle powder, and a pinch of salt. Mix well and set aside.

Step 3: Assemble the Tacos

1. Warm the tortillas in a dry skillet or over an open flame until soft and slightly charred.
2. Layer each tortilla with shredded cabbage, sliced duck, pickled onions, avocado slices, and crumbled queso fresco.
3. Drizzle with the prepared sauce and garnish with chopped cilantro and sliced jalapeños.
4. Serve immediately with lime wedges on the side.