INGREDIENTS:
- 3 duck breasts
- 1/4 cup vegetable oil
- 1/2 cup sliced onions
- 1/2 cup julienned green bell pepper
- 1/2 cup julienned red bell pepper
- 1 tbsp chopped garlic
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup prepared guacamole
- 1 bag tortilla shells
- salt and black pepper
- cumin
- chili powder
- Louisiana Gold Pepper Sauce
METHOD:
In a 3-quart cast iron dutch oven, place ducks in lightly salted
water. Bring to a rolling boil, reduce to simmer and cook until
tender. Drain and de-bone meat, cutting into 1/2-inch strips. In
a 10-inch cast iron skillet, heat oil over medium-high heat. Season
duck with salt, pepper, cumin, chili powder and Louisiana Gold.
Stir-fry the duck breasts in the hot oil until golden brown. Add
onions, bell peppers and garlic. Reduce heat to medium, cover, and
allow vegetables to wilt over the sizzling duck. In a separate cast
iron skillet, heat tortilla shells until thoroughly warm. Assemble
fajitas by spreading guacamole over the hot tortillas, adding small
amounts of the lettuce and tomatoes, and topping each with an equal
amount of the duck, onions and peppers. Roll, jelly-roll fashion,
and heat until warm.
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