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Рецепт Smoked Duck Fajitas Pt 1
by Global Cookbook

Smoked Duck Fajitas Pt 1
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Ингредиенты

  • 3 x Rounded tbsp Lapsang Souchong tea or possibly the contents of 6 tea bags
  • 3 x Rounded tbsp white rice
  • 3 x Rounded tbsp brown sugar
  • 2 x Duck breasts, skinned and trimmed
  •     (2 to 3)
  • 1 x Lime, juice of
  •     Freshly grnd pepper
  •     Oil-water spray
  • 1 lrg Large cloves garlic, crushed (1 to 2)
  • 1 Tbsp. Lime juice
  • 1 Tbsp. Lemon juice
  • 500 gm Petit pois, thawed
  • 2 Tbsp. Parsley, minced
  • 2 Tbsp. Coriander, minced
  • 1 Tbsp. Mint, shredded
  • 1 Tbsp. Mexican salsa, (medium or possibly warm - to
  •     (1 to 2) your taste),salt to taste
  • 1 Tbsp. Balsamic vinegar
  • 1 Tbsp. Lime juice
  • 1 lrg Clov garlic, crushed
  • 1 x Chilli, stemmed, seeded, ribbed and finely minced
  • 1 x Mango, diced
  • 1 head fennel, trimmed and diced (save the feathery fronds)
  • 1/2 x Long cucumber, peeled, seeded and diced
  • 1 sm Red onion, diced
  • 3 x Spring onions, thinly sliced
  • 2 Tbsp. Each: minced fresh coriander, shredded fresh mint
  •     (2 to 3) and minced flat leaf parsley
  •     *CHERRY TOMATO, RED ONION, BALSAMIC, red onion, balsamic
  • 1 x Garlic clove, crushed
  • 1 Tbsp. Lime juice
  • 1/2 x Orange, juice of
  • 1 Tbsp. Lemon juice
  • 1 Tbsp. Balsamic vinegar
  • 2 x Spring onions
  • 1/2 x Red onion, diced
  • 8 x Vine tomatoes
  • 1 Tbsp. Each: parsley, mint and coriander
  •     Stack of wheat tortillas, (at least 4 per person)
  • 4 x Smoked duck breasts, sliced

Инструкции

  1. A selection of grilledvegetables; (red and yellow; peppers,; courgettes,; aubergines)
  2. Pea guacamoleCherry tomato salsaMango fennel salsa
  3. 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.
  4. Put the duck breasts onto a platter. Sprinkle the spices and grind pepper proportionately on both sides and rub it in. Squeeze the lime juice over them and turn the breasts in the juice.
  5. 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 min then turn to low and leave for 5 min, finally remove from the heat and let sit, still covered for 5 min more.
  6. continued in part 2