| 1/2
cup olive oil |
1/3 cup lemon juice |
| 1/3
cup soy sauce |
1/3 cup Italian dressing |
| 6
garlic cloves, minced |
1/2 teaspoon dried sage |
| 1/2
teaspoon ground cumin |
1 teaspoon chili powder |
| 1/2
teaspoon ground black pepper |
2 pounds duck breast fillets |
| 4
plum tomatoes, diced |
1 white onion, finely chopped |
| 1/3 cup fresh cilantro, minced | 1 to 3 jalapeño peppers, minced |
| 2 avocados, mashed | 2 tablespoons lemon juice |
| 2 tablespoons sour cream | 1 dozen flour tortillas |
| 2 cups (8 ounces) grated Cheddar cheese |
|
Combine first nine ingredients in a shallow dish, stirring well. Add duck, adding cold water if necessary for marinade to cover meat. Chill 1 hour or overnight. Combine tomato and next 3 ingredients in a small bowl; chill at least 30 minutes. Combine avocado, lemon juice, and sour cream, stirring well. Remove duck from marinade, reserving marinade. Grill duck over high heat (400 - 450 degrees), basting with marinade. Slice duck into ¼-inch-wide strips. Microwave tortillas between two plates at HIGH 1 minute. Allow
individuals to prepare their own fajitas using duck, tomato mixture,
avocado mixture, tortillas, and cheese. |
|
Yield:
4 Servings David M. Brown, Plano, Texas |
|
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