Cajun Duck Fajitas
PREP TIME: 1 1/2 Hours


  • 3 duck breasts
  • 1/4 cup vegetable oil
  • 1/2 cup sliced onions
  • 1/2 cup julienned green bell pepper
  • 1/2 cup julienned red bell pepper
  • 1 tbsp chopped garlic
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup prepared guacamole
  • 1 bag tortilla shells
  • salt and black pepper
  • cumin
  • chili powder
  • Louisiana Gold Pepper Sauce

In a 3-quart cast iron dutch oven, place ducks in lightly salted water. Bring to a rolling boil, reduce to simmer and cook until tender. Drain and de-bone meat, cutting into 1/2-inch strips. In a 10-inch cast iron skillet, heat oil over medium-high heat. Season duck with salt, pepper, cumin, chili powder and Louisiana Gold. Stir-fry the duck breasts in the hot oil until golden brown. Add onions, bell peppers and garlic. Reduce heat to medium, cover, and allow vegetables to wilt over the sizzling duck. In a separate cast iron skillet, heat tortilla shells until thoroughly warm. Assemble fajitas by spreading guacamole over the hot tortillas, adding small amounts of the lettuce and tomatoes, and topping each with an equal amount of the duck, onions and peppers. Roll, jelly-roll fashion, and heat until warm.


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