Cooking Wild With Wil: Duck Fajitas

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Join Wil Hafner in the kitchen for another edition of Cooking Wild with Wil. Today he’s grilling up some duck fajitas.

Sometimes, waterfowl can be tricky to cook. Fajitas are a quick and easy way to incorporate any kind of waterfowl, and can easily be adapted to the size of your crowd.

6 boneless skinless duck breast

1 large white onion

1 red bell pepper

1 green bell pepper

1 lime

2 T favorite fajita seasoning

2 T rice bran oil

10 small flour tortillas

Slice duck breast lengthwise to create a thinner fillet, then cut 1/8th inch strips across the grain. Once all of the duck is cut up, season with your favorite fajita seasoning and set aside. Slice onions and peppers into 1/8th inch strips and season with the fajita seasoning. In a large skillet, heat the rice bran oil on medium-high heat for about 3 minutes, when hot, add the onion and pepper mixture. Cook until the vegetables are soft. Increase to high heat and add the duck, cook for 3 to 4 minutes. You will want the meat to be medium to medium-rare. Finish with a squeeze of fresh lime juice and serve on a warm tortilla!