Duck Fajitas
This versatile appetizer can be prepared any time of the year using your grill or a skillet on the stove.
Ingredients
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1
2 Maple Leaf Farms Boneless Duck Breast Filets
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2
1 Tbsp Lemon Juice
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3
1 1/2 oz Fajita Seasoning Mix
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4
1/2 tsp Cumin
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5
1/4 tsp Cayenne Pepper
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6
2 tsp Vegetable Oil
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7
1/2 oz Vegetable Oil
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8
13 oz Onions, sliced
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9
13 oz Green, Red, Yellow Bell Peppers, sliced
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10
12- 8" Flour Tortillas
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11
6 oz Boston Lettuce
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12
18 Avocado Slices
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13
6 oz Red Bell Peppers, chopped
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14
6 oz Onions
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15
1 Tbsp Cilantro, chopped
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16
12 oz Salsa (optional)
Directions
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1
Rinse duck breasts under cool water. Pat dry. Cut into strips.
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2
Combine duck strips, lemon juice, fajita seasoning mix, cumin and cayenne pepper. Cover and refrigerate for 8 hours or overnight.
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3
Drain duck strips; discard liquid. Saute in oil until cooked. Keep warm.
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4
Grill or sauté onions and peppers in oil. Keep warm.
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5
Heat flour tortillas.
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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).
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7
Serve with warm tortillas. Garnish with Boston lettuce, avocado slices, red peppers, onions, cilantro and salsa.