Smoked duck fajitas pt 1

2 servings

Ingredients

Quantity Ingredient
3 Rounded tbsp Lapsang Souchong tea or the
; contents of 6 tea bags
3 Rounded tbsp white rice
3 Rounded tbsp brown sugar
2 Duck breasts; skinned and trimmed
(2 to 3)
A good pinch or 2 of each: hot paprika; ground coriander,
; ground cumin
1 Lime; juice of
Freshly ground pepper
Oil-water spray
1 large Large cloves garlic; crushed (1 to 2)
1 tablespoon Lime juice
1 tablespoon Lemon juice
500 grams Petit pois; thawed
2 tablespoons Parsley; chopped
2 tablespoons Coriander; chopped
1 tablespoon Mint; shredded
1 tablespoon Mexican salsa; (medium or hot - to
(1 to 2)
; your taste),salt to
; taste
1 tablespoon Balsamic vinegar
1 tablespoon Lime juice
1 large Clov garlic; crushed
1 Chilli; stemmed, seeded,
; ribbed and finely
; chopped
1 Mango; diced
1 Head fennel; trimmed and diced
; (save the feathery
; fronds)
½ Long cucumber; peeled, seeded and
; diced
1 small Red onion; diced
3 Spring onions; thinly sliced
2 tablespoons Each: chopped fresh coriander; shredded fresh mint
(2 to 3)
; and chopped flat
; leaf parsley
***CHERRY TOMATO; RED ONION, BALSAMIC, red onion, balsamic
1 Garlic clove; crushed
1 tablespoon Lime juice
½ Orange; juice of
1 tablespoon Lemon juice
1 tablespoon Balsamic vinegar
2 Spring onions
½ Red onion; diced
8 Vine tomatoes
1 tablespoon Each: parsley; mint and coriander
Stack of wheat tortillas; (at least 4 per
; person)
4 Smoked duck breasts; sliced
A selection of grilled vegetables; (red and yellow
; peppers,
; courgettes,
; aubergines)
Pea guacamole
Cherry tomato salsa
Mango fennel salsa

Directions

GREEN PEA GUACAMOLE

MANGO FENNEL SALSA

VINEGAR***, VINEGAR

FAJITAS

Line a wok (with a tight fitting lid) with aluminium foil, leaving an overhang. Sprinkle in the tea, rice and brown sugar. Put a steaming rack in the wok.

Put the duck breasts onto a platter. Sprinkle the spices and grind pepper evenly on both sides and rub it in. Squeeze the lime juice over them and turn the breasts in the juice.

Put the duck, well spaced, on the steaming rack and cover. Fold the overhanging foil over to keep the smoke in. Turn the heat to high, leave it for 5 minutes then turn to low and leave for 5 minutes, finally remove from the heat and let sit, still covered for 5 minutes more.

continued in part 2

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