Duck Fajitas

Discussion in 'Recipes' started by Jimbob, Dec 10, 2007.

  1. Jimbob

    Jimbob Elite Refuge Member

    Sep 3, 2002
    Ain't no ducks 'round here.
    It is important to recognize that ducks, like most wild game, are muscular and have very little fat except just under their skin. You should marinate the cuts in buttermilk for several days; buttermilk has an enzyme that breaks down meat fibers. You need to change out the buttermilk several times, too, as it will also remove a lot of the blood from the meat, thus reducing the livery taste. This also means that you have to cook it very rare or very well done (as in braising). If you try to cook them medium to well done they turn to chew toys.

    Duck Fajitas


    (4 servings)

    4 duck breasts
    2 cl Garlic, chopped
    1 ts Cumin
    1 tb Chopped fresh cilantro
    1/3 c Worcestershire sauce
    1/4 c Soy sauce
    1 md Yellow onion, sliced in rings
    Juice from 1 large lime
    1 jigger tequila
    Pepper to taste.
    Green and yellow peppers


    Pound duck breasts lightly to tenderize. Place meat in non-metallic container. Top with onion rings. Combine remaining ingredients. Pour over meat and onions. Cover and refrigerate overnight. Next day, remove the meat and onions, reserving the marinade. Separate the meat and onions. Place meat on HOT grill, basting often with the marinade and turning often to prevent charring. You gotta do this on a grill - it's not the same in a broiler. You just want to sear it real not cook more than medium rare. Meanwhile, saute the onions in butter with some green and maybe some yellow peppers sliced into strips. When the meat's done, slice it into thin strips, cutting across the grain. Serve with homemade refried beans, Mexican rice, guacamole, picante sauce or salsa, sour cream, grated cheddar, your sauteed veggies and of course, warm flour tortillas to hold it all together.

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