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). Serve with warm tortillas. Garnish with Boston lettuce, avocado slices, red peppers, onions, cilantro and salsa.
