Duck fajitas

From Cookipedia

An unusual slant on the Mexican favourite. Serve this with cherry salsa, chopped avocados, spring onions and cucumbers and you will have an exceptional evening meal. As it's a Mexican variation of crispy duck pancakes there is nothing to stop you using Chinese pancakes for this dish (except you can get more in a tortilla!)

Duck fajitas
Assemble the pancakes like this
Servings:Serves 4
Calories per serving:429
Ready in:55 minutes
Prep. time:20 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:31st October 2012

Best recipe review

Mexican Chinese?


Not sure what you call this, but it is just fabulous. Hot and spicy.

Paul R Smith

A splash of sherry


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

1/2 cucumber, peeled and julienned or quartered lengthwise and sliced in a food processor


  1. With a very sharp knife, cut a few slashes in the skin of the duck
  2. 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.
  3. Flip the breasts over and cook for another 10 minutes or so, until nicely seared. Duck is ok to eat rare.
  4. Remove and rest for 5 minutes
  5. Cut the duck width-wise into slices
  6. 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
  7. Add a good splash of sherry and stir to de-glaze the pan.
  8. Place the duck mixture in a serving bowl
  9. Assemble the pancakes like this

Serving suggestions

Bring the tortillas, duck mixture, lime wedges, grated cheese, chopped avocados, spring onions and cucumber slices to the table and let everyone make their own tortillas.

Chef's tip

If using legs (I could not get breasts on the day I made this) you will probably be better cooking in an oven - they take so much longer because you don't get good contact with the pan as you do with breasts. 180° C (350° F - gas 4) for 45 minutes.

Duck is OK to eat rare. I remember being muttered at by the charming waiter at in a French restaurant when asking for duck (breasts) bien cuit!

See also

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