* 2 duck breasts with skin
* 150 g (5 oz) Monterey Jack cheese, grated
* 1 red onion, sliced
* 2 sweet peppers of any colour, de-seeded and sliced
* 2 small hot red chillies, deseeded and sliced into rings
* Pinch of cayenne pepper
* ¼ teaspoon of dried oregano
* ½ teaspoon ground white cumin seeds
* ½ teaspoon Garlic powder or dried minced garlic (ground)
* Splash of dry sherry
* 1 Packet of corn tortillas
* 2 large spring onions, sliced on the diagonal
1/2 cucumber, peeled and julienned or quartered lengthwise and sliced in a food processor

===Method===
* With a very sharp knife, cut a few slashes in the skin of the duck
* Place the duck, skin-side down in a cold frying pan and cook for 10 minutes on a medium heat, regularly draining any excess fat.
* Flip the breasts over and cook for another 10 minutes or so, until nicely seared. Duck is ok to eat rare.
* Remove and rest for 5 minutes
* Cut the duck width-wise into slices
* Heat the pan, with a little oil until, add the peppers and onions and and fry on a high heat for about 4 minutes. Add all but the sherry and spring onions and stir-fry for a few minutes
* Add a good splash of sherry and stir to de-glaze the pan.
* Place the duck mixture in a serving bowl
* Assemble the pancakes Like this

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