There are not many cuts of meat as delicious as a well prepared pan-seared duck breast. It’s so good that i usually serve it simply: sliced, with a side of greens and potato over a rich deglazed sauce. But i also LOVE spicy, Mexican inspired food. I mean, who doesn’t love a good taco or fajita? I recently decided to see if a pan seared breast would work in a taco…. and boy howdy the results were so good we made them two nights in a row! I served my fajitas with caramelized onion, rice, cheese and a super spicy sauce. The only thing better would have been the addition of avocado.
The key to perfecting these fajitas is to get the pan seared breast just right. It’s all about timing, and a smokin’ hot pan. One other note: the skin on the breast gets crispy and delicious, but it can also be a little stretchy when taking a bite, so don’t be afraid to use your fingers to rip and tear at your delicious fajitas…. or try chopping up the meat in smaller bites.
Seriously: So good. And with the amount of sauce i added on night one, you’ll be sweating and begging for more! Stay tuned for a recipe for “Miranda’s secret spicy sauce” – trust me, you want it. And now that you’ve breasted a Birdsong Farm muscovy duck for these fajitas, you’ll want to braise or crock pot the rest of the carcass to make shredded carnitas tacos, and serve those with even more spicy sauce….