Title: Smoked Duck Fajitas Pt 1
Categories: Food networ, Food6
Yield: 2 servings

3 Rounded tbsp Lapsang
-Souchong tea or the
; contents of 6 tea bags
3 Rounded tbsp white rice
3 Rounded tbsp brown sugar
2 Duck breasts; skinned and
-trimmed
(2 to 3)
A good pinch or 2 of each:
-hot paprika; ground
-coriander,
; ground cumin
1 Lime; juice of
Freshly ground pepper
Oil-water spray

----------------------------GREEN PEA GUACAMOLE----------------------------
1 lg Large cloves garlic; crushed
-(1 to 2)
1 tb Lime juice
1 tb Lemon juice
500 g Petit pois; thawed
2 tb Parsley; chopped
2 tb Coriander; chopped
1 tb Mint; shredded
1 tb Mexican salsa; (medium or
-hot - to
(1 to 2)
; your taste),salt to
; taste

-----------------------------MANGO FENNEL SALSA-----------------------------
1 tb Balsamic vinegar
1 tb Lime juice
1 lg Clov garlic; crushed
1 Chilli; stemmed, seeded,
; ribbed and finely
; chopped
1 Mango; diced
1 Head fennel; trimmed and
-diced
; (save the feathery
; fronds)
1/2 Long cucumber; peeled,
-seeded and
; diced
1 sm Red onion; diced
3 Spring onions; thinly sliced
2 tb Each: chopped fresh
-coriander; shredded fresh
-mint
(2 to 3)
; and chopped flat
; leaf parsley
***CHERRY TOMATO; RED ONION,
-BALSAMIC, red onion,
-balsamic

----------------------------VINEGAR***, VINEGAR----------------------------
1 Garlic clove; crushed
1 tb Lime juice
1/2 Orange; juice of
1 tb Lemon juice
1 tb Balsamic vinegar
2 Spring onions
1/2 Red onion; diced
8 Vine tomatoes
1 tb Each: parsley; mint and
-coriander

----------------------------------FAJITAS----------------------------------
Stack of wheat tortillas;
-(at least 4 per
; person)
4 Smoked duck breasts; sliced
A selection of grilled
-vegetables; (red and yellow
; peppers,
; courgettes,
; aubergines)
Pea guacamole
Cherry tomato salsa
Mango fennel salsa

Line a wok (with a tight fitting lid) with aluminium foil, leaving an
overhang. Sprinkle in the tea, rice and brown sugar. Put a steaming rack in
the wok.

Put the duck breasts onto a platter. Sprinkle the spices and grind pepper
evenly on both sides and rub it in. Squeeze the lime juice over them and
turn the breasts in the juice.

Put the duck, well spaced, on the steaming rack and cover. Fold the
overhanging foil over to keep the smoke in. Turn the heat to high, leave it
for 5 minutes then turn to low and leave for 5 minutes, finally remove from
the heat and let sit, still covered for 5 minutes more.
continued in part 2