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
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!