Duck Breast Fajitas
Prepare perfectly pan-seared duck breasts then slice thinly into flavorful and SPICY fajitas. Cook up a gourmet ‘week night’ meal in about 30 minutes. *Note on serving sizes: one breast from a large drake as shown serves 2 adults with 3 big fajitas each or 3 adults 2 fajitas each. One smaller duck breast will serve 2-3 adults a smaller meal.
Servings Prep Time
2-3people 10minutes
Cook Time Passive Time
20minutes 15minutes
Servings Prep Time
2-3people 10minutes
Cook Time Passive Time
20minutes 15minutes
Ingredients
Meat
Fajita anatomy
Instructions
Pan sear breasts
  1. Carefully breast the duck leaving the skin on.
  2. Season the breast meat with a few dashes of cumin and your favorite chilli powder. Carefully slice just the skin of the breast in a crosshash pattern, salt and allow to rest at room temperature for 15 minutes.
  3. Heat your pan (preferably cast iron) on high until it begins to smoke. Melt some lard in the pan and place the breast in skin side down and press. Turn pan down to medium (i use setting 3) and squeeze the juice of one lime wedge over the breast meat.
  4. Cook the breast, skin side down for 6-8 minutes then flip, cooking meat side down for a remaining 5 minutes. I also like to prop the breast against the edge of the pan to sear the long sides, each side for about a minute. While breast cooks, prepare vegetables.
  5. Set cooked breast aside in a foil tent to rest for 10 minutes.
While breast rests, sautee veg
  1. If using dehydrated zucchini: rehydrate (optional: with a dash of liquid aminos) with some water in the microwave by heating for 2 minutes. If using fresh zucchini: shred and squeeze out most the water.
  2. Finely slice onion. Toss veg with a bit of olive oil, salt, chilli powder and optional hot pepper flakes.
  3. Toss the onions and zucchini into the hot duck fat in the pan. Stir often and cook until well caramelized. I find the vegetables are cooked perfectly at the end of the 10 minutes resting period.
Assemble Fajitas
  1. Turn heat off or to low/warm. Thinly slice duck breast (use a sharp knife!) and place back in the warm pan while you prepare tortillas.
  2. Warm tortillas: in a warmer, heat 30 seconds, flip stack, heat another 30 seconds.
  3. Spread a generous shmear of spicy sauce onto fajitas. Can substitute guacamole for a mild fajita.
  4. Add rice, not too much
  5. Sprinkle shredded cheese
  6. Place slices of duck meat over rice, about 3 slices per fajita.
  7. Top with onion mixture
  8. Add optional dollups sour cream/yogurt/avocado
  9. Eat! Enjoy! Want to make again tomorrow!