Teet’s Duck and Sausage Fajitas

By Luke Deville

I’m always looking for something new to cook. I never thought I’d say this but rice and gravy can get old. One night, I had some fresh ducks that I had harvested earlier in the day and I did not know what to do with them. Should I pot roast them, bake them, or try something new like fajitas? I hit the spot here with the fajitas. This is one of my favorite recipes now!

Feel free to add a little more pepper to the recipe, it will not hurt!

Ingredients:

• Duck Breasts, 4 pieces
• 1/2 pound of Teet’s Smoked Jalapeno Sausage, coined
• Fajita seasoning, see below

• 2 tablespoons of vegetable oil
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1 red onion, sliced
• 1 yellow onion, sliced
• Tortillas
• Sour cream and jalapenos for toppings

Optional:

• Sriracha sauce

Fajita Seasoning Recipe:

• 2 tablespoon chili powder
• 1 tablespoon salt
• 1 tablespoon paprika
• 1-1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1-1/2 teaspoon cayenne pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon cumin

Directions:

1. Season whole duck breasts with fajita seasoning and refrigerate for at least 30 minutes.
2. In a skillet, preferably cast iron, add oil, heat to medium heat then brown sausage and vegetables. Once browned, remove from skillet.
3. Heat skillet to medium high heat and add whole duck breasts and cook until medium rare, 3-5 minutes on each side.
4. Once done, remove skillet from heat and remove breasts from skillet. Slice into strips on cutting board. Add meat, sausage, onions, and peppers back into skillet and serve.
5. Place in tortillas and add toppings. I added sour cream, jalapenos, and Sriracha drizzled on top!