These duck fajitas made for an easy, delicious weeknight dinner.
Makes 6 servings
INGREDIENTS
Maple Leaf Farms boneless, skinless duck breast filets
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons vegetable oil, divided
1 each red, yellow, and green bell pepper, cut into long strips
1 medium red onion, thinly sliced
12 (6-inch) flour tortillas, warmed according to package directions
DIRECTIONS
Optional toppings: salsa, sour cream, diced avocado, chopped cilantro
Cut duck crosswise into 1/2 inch thin strips; place in a medium bowl.
Add garlic, cumin, chili powder, salt, and cayenne pepper; mix well. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until hot.
Add duck strips; stir fry until barely pink in the center, 6 to 8 minutes. Transfer to a bowl; set aside.
Heat remaining oil in the same skillet; add peppers and onion; stir-fry until tender, about 5 minutes. Return duck with any accumulated juices to skillet.
Stir-fry 2 minutes. Serve in tortillas with toppings as desired.
To begin, I just sliced some boneless, skinless Maple Leaf Farms duck breast filets into 1/2 inch strips. Then I tossed the meat with garlic, cumin, chili powder, salt, and cayenne pepper. 
Heat a tablespoon of oil in a skillet over medium high heat until hot. Add the duck strips and stir-fry until barely pink in the center. Remove duck from the skillet and set aside. 
Heat another tablespoon of oil in the same skillet and add peppers and onions. Stir-fry until tender. 
Return the duck to the skillet and stir-fry for another 2 minutes.
I assembled a build-your-own fajita bar on my kitchen counter with cilantro, lettuce, chopped avocado, cheese, salsa, and sour cream for topping. 
And that’s dinner. So good!
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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