Prep Time: 10 minutesCook Time: 25 minutes
Serving Size: 4
1 lb. of boneless Duck breast
1 Tomato, diced
1 Bell Pepper, diced
1 Onion, diced
8 soft FlourTortillas
Shredded Cheese of choice
Worcestershire sauce, to taste
Garlic Sauce, to taste
Blackened Seasoning (if you can't find blackened seasoning in the store you will need salt, paprika, cayenne pepper, & black pepper)
Mix Worcestershire sauce, garlic sauce, & blackened seasonings in a bowl. Add duck to bowl and coat duck with sauce
Place duck, skin down in skillet on medium heat for 10 minutes, flip and cook for another 10 minutes (if you have blackened seasonings, add to meat when flipping sides).
You may think the duck is burning but it is actually just "blackening".Remove duck from skillet and cut into small strips, add a small amount of water to skillet and place duck back in on a low heat for 5 minutes.
Place tortilla into a medium heated skillet and add cheese to cover. Add some duck, onions, bell peppers, and tomato. Add more cheese and place another tortilla on top. Allow cheese to melt tortilla's together and flip.
Cook until tortilla's begin to brown and get crispy. Cut into 4 and serve with sour cream and/or guacamole
**Note: Cooking time depends on thickness of duck breast, use judgement when cooking.
Submitted By: Josh Falgoust, EMT-Paramedic
Louisiana, USA
2 comments:
I've heard of Blackened Fish before. Looks good. How do you know if it's just blackened enough or actually burt? Do you do this in a non-stick skillet? Will it smoke up so bad it has to be outdoors or can you do it on your indoor stove top? Thanks, Sean. Newly discovered Cajun Food Lover. and now with a twist; is this a Cajun/Mexican dish?
Sean, I do it in a non-stick skillet. It will smoke a little but I always do it inside with the vent/fan on. The blackening process is actually the fats from the meat and the seasoning drying out to form a blackened layer over the food.
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