Duck Fajitas

Name: Duck Fajitas
Total time: 240 min
Cuisine: North America
Ingredients: 2 Maple Leaf Farms Boneless Duck Breast Filets; 1 Tbsp. Lemon Juice; 1 1/2 oz. Fajita Seasoning Mix; 1/2 tsp. Cumin; 1/4 tsp. Cayenne Pepper; 2 tsp. Vegetable Oil; 1/2 oz. Vegetable Oil; 13 oz. Onions, sliced; 13 oz. Green, Red, Yellow Bell Peppers, sliced; 12- 8" Flour Tortillas; 6 oz. Boston Lettuce; 18 Avocado Slices; 6 oz. Red Bell Peppers, chopped; 6 oz. Onions; 1 Tbsp. Cilantro, chopped; 12 oz. Salsa (optional)

This versatile appetizer can be prepared any time of the year using your grill or a skillet on the stove.

Ingredients

1
2 Maple Leaf Farms Boneless Duck Breast Filets
2
1 Tbsp. Lemon Juice
3
1 1/2 oz. Fajita Seasoning Mix
4
1/2 tsp. Cumin
5
1/4 tsp. Cayenne Pepper
6
2 tsp. Vegetable Oil
7
1/2 oz. Vegetable Oil
8
13 oz. Onions, sliced
9
13 oz. Green, Red, Yellow Bell Peppers, sliced
10
12- 8" Flour Tortillas
11
6 oz. Boston Lettuce
12
18 Avocado Slices
13
6 oz. Red Bell Peppers, chopped
14
6 oz. Onions
15
1 Tbsp. Cilantro, chopped
16
12 oz. Salsa (optional)

Directions

1
Rinse duck breasts under cool water. Pat dry. Cut into strips.
2
Combine duck strips, lemon juice, fajita seasoning mix, cumin and cayenne pepper. Cover and refrigerate for 8 hours or overnight.
3
Drain duck strips; discard liquid. Saute in oil until cooked. Keep warm.
4
Grill or sauté onions and peppers in oil. Keep warm.
5
Heat flour tortillas.
6
For each serving: Place 3 ounces duck, 4 ounces peppers and onions on serving plate or sizzling fajita skillet (reduce cooking time for duck and vegetables if sizzling skillet is used). Serve with warm tortillas. Garnish with Boston lettuce, avocado slices, red peppers, onions, cilantro and salsa.