Cooking Wild With Wil: Duck Fajitas

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!