Its a good idea to brine the duck first as it can taste a little 'gamey' which you don't want. Soak the duck breast in a bowl of cold water with a teaspoon of salt for a while (anything between 30 minutes - two hours) and pat dry with kitchen paper so it takes on the marinade. This brining extracts the blood from the meat and makes it taste more delicate and less gamey.
Ingredients:
2 small duck breasts
1 tbsp. chilli powder
1 tsp. garlic powder
1/2 tsp. ground cumin
1 tsp. black pepper
3 tbsp. tequila
juice of one lime
1 large onion, sliced
1 red pepper sliced
pack 8 flour tortillas
little gem or iceberg lettuce, sliced
sliced jalapenos (from a jar)
Method:
Remove any fat and skin from the duck and put in brine (as above). Cut into strips. Drain and pat dry with kitchen paper.
Put the duck strips into a Ziploc bag and add the spices, tequila and lime juice. Massage into the meat and pop in the fridge for up to four hours (Less will do if you have little time).
In a large pan (or even a wok) fry the onion and red pepper in 1 tbsp. oil, until beginning to soften. Push the vegetables up the sides of the pan, add another tbsp. oil and the duck strips. Pan fry for about 3-4 minutes - you don't want to overcook it. Then stir the duck and vegetables together until well combined.
Pile onto a heated serving plate and serve with the tortillas, avocado slices, crisp lettuce and jalapenos. And enjoy!
