Duck Fajitas

[Bluechip]

Found this recipe and just wondering if anyone has ever tried this recipe or one similar.....


When your making the fajitas (goose or duck), I first season the the breasts with liquid smoke (mesquite) and mrs. dashs smoky chipotle. Leave em in the fridge for 12-24 hrs. After the intial marinade, dice up onions, peppers (bell, jalapeno, etc.) and put them with the meat in large bowl/dish. Cover in orange juice. (Many restaraunts use OJ for their fajitas.) Allow another 12-24 hrs. (Whichever you prefer) Take out meat, slice in 1/2" cook to medium at most. No more. Wrap meat in foil to keep warm and fry up the veggies quickly. Toss together and serve with lettuce, cheese, salso, sour cream, etc. I have made these several times and everyone has absolutely loved them. Just don't over cook it. This is when the bad game taste comes in.

P.S.- Brine all waterfowl for a couple hours before beginning any preparation. Also, do not skimp on marinade time. This is what gives the meat "good" flavor when cooked. Good luck!