Updated: May 15
BMO Staff Member Michael Matthews submitted our latest recipe for outdoor cooking. Michael is the lead duck hunter on the BMO staff. On a recent trip to to Oregon Coast, Michael got a mixed bag of Mallards, Pintail and Teal and decided to make duck fajitas for some friends this past weekend.
Here is the recipe
1 clove garlic - minced
2 limes - juiced
3 tbsp olive oil
3 tbsp red onion - chopped
1/2 sliced apple
1 tbsp Worcestershire sauce
1 1/2 shots tequila
Seasoning salt of choice (for preference)
1 Each Yellow, Red and Orange Bell Pepper
4 Mallard Duck Breasts ( Can substitute Pinteal, Teal or other)
Step 1. Make marinade
Put garlic, lime juice, olive oil, onion, seasoning, apple slices, Worcestershire sauce, and tequila into a one gallon zip lock bag.
Step 2: Slice off breast meat
Slice the meat off of the breast bones from each duck, and drop them into the marinade. Mix marinade around to cover breasts. Let sit in the refrigerator for 2 hours, or overnight.
Step 3: Cut breast’s into fajita size strips
Remove breast meat from marinade, and slice them into multiple strips of your preference size for the fajitas. Place back into marinade while peppers cook.
Step Four: Sauté the peppers
Cover the bottom of your frying pan in vegetable oil, and sauté the cut up peppers in the oil. Cook until crisp / tender. Remove from pan and keep warm. (Can also add green onion)
Step 5: Sauté the duck
Remove the peppers from marinade and cook the duck strips in remaining oil for 6-7 minutes, or until most pink has left the meat.
Step 6: Combine and serve
Add the peppers back to the pan, and sauté until duck is fully cooked. Spoon meat and peppers off of pan into tortillas. Garnish with sour cream, guacamole, cheese, or other toppings of your choice.