2 Maple Leaf Farms Boneless Duck Breast Filets

1 Tablespoon Lemon Juice

1 1/2 oz Fajita Seasoning Mix

1/2 Teaspoon Cumin

1/4 Teaspoon Cayenne Pepper

2 Teaspoons Vegetable Oil

1/2 Ounce Vegetable Oil

13 Ounces Onions, sliced

13 Ounces Green, Red, Yellow Bell Peppers, sliced

12- 8" Flour Tortillas

6 Ounces Boston Lettuce

18 Avocado Slices

6 Ounces Red Bell Peppers, chopped

6 Ounces Onions

1 Tablespoon Cilantro, chopped

12 Ounces Salsa (optional)

1. Rinse duck breasts under cool water. Pat dry. Cut into strips.

2. Combine duck strips, lemon juice, fajita seasoning mix, cumin and cayenne pepper. Cover and refrigerate for 8 hours or overnight.

3. Drain duck strips; discard liquid. Saute in oil until cooked. Keep warm.

4. Grill or saute onions and peppers in oil. Keep warm.

5. Heat flour tortillas.

6. For each serving: Place 3 ounces duck, 4 ounces peppers and onions on serving plate or sizzling fajita skillet (reduce cooking time for duck and vegetables if sizzling skillet is used.) Serve with warm tortillas. Garnish with Boston lettuce, avocado slices, red peppers, onions, cilantro and salsa.