Smoked duck fajitas pt 2

2 servings

Ingredients

Quantity Ingredient
See part 1

Directions

Meanwhile, spray a ridged grill pan with oil-water spray, turning once or twice and spraying briefly as you turn. The duck breasts are best kept rare or medium rare. They will feel firm, yet springy when pressed with your finger. Let sit for 5 minutes then slice across the grain and serve with any juices that have accumulated. Garnish with wedges of lime.

Green pea guacamole: Combine the garlic, lime and lemon juice and allow to marinate for 10 minutes. Put the garlic and all remaining ingredients into the processor container, and process to an almost smooth guacamole texture.

Taste and add more lime juice, salt and salsa to taste.

Mango fennel salsa: Combine the vinegar, lime juice, garlic and chilli, and let marinate for 10-15 minutes. Combine with the remaining ingredients including some of the snipped feathery fronds.

Cherry tomato, red onion, balsamic salsa: Combine the garlic, citrus juices, red onion and balsamic vinegar in a large bowl and let them marinade for 15 minutes - 30 minutes. Quarter or eighth the tomatoes (depending on size) and add to the bowl. Scatter in the spring onions and herbs. Season with a bit of salt and toss gently with 2 spoons to combine.

Smoked duck fajitas: Preheat the oven to 180C/350F/gas 4. Wrap the tortillas in foil and heat for 10 minutes. Let each diner wrap various combinations of the duck and garnishes in the tortilla.

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