Grilled duck fajitas

Everyone ate literally every bite on their plate. The duck was flavorful and blended well with the other components of the dish.


  • 4 skin-on duck breasts
  • 2 peppers (red, yellow or poblano)
  • 1 onion
  • 1-2 tablespoons olive oil
  • 2-3 tablespoons chopped cilantro
  • 1 cup Monterey jack or queso fresco
  • Flour tortillas
  • Your favorite salsa
Spice rub
  • 1 tablespoon paprika
  • 1 tablespoon dry mustard
  • 1 tablespoon cumin
  • 1 1/2 tablespoon salt
  • 1 teaspoon ground
  • Coriander to taste
  • 1/2 teaspoon chili de arbol


  1. Sprinkle the rub on the skin side of the breasts. Grill or sear, skin side first, for about 10-12 minutes, flipping halfway(depends on the size and thickness of the breasts).
  2. In a separate pan, sauté peppers and onions together in olive oil. Let the breasts rest for a few minutes and then slice very thinly.
  3. Serve with warm tortillas, sautéed onions and peppers, cheese, cilantro and your favorite salsa.
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