1 Whole Duck, 2 meals for 2: Cobb Salad and Duck Fajitas
- Preparation : 60 minutes
- Cooking : 160 minutes
- Portions : 2 + 2
- 1 Brome Lake Ducks whole duck
- Sea salt and freshly ground black pepper
- Cherry tomatoes, halved
- Chopped lettuce
- 1 pkg (200 g) Brome Lake Ducks duck bacon (or regular bacon), cooked and sliced
- 1½ cup corn kernels
- 1 medium red onion, thinly sliced
- 150 g blue or feta cheese, crumbled
- Ranch or blue cheese dressing
- ½ sweet red or orange pepper, julienned
- ½ green pepper, julienned
- ½ medium white onion, sliced
- 15 ml (1 tbsp) grapeseed oil
- 10 ml (2 tsp) ground cumin
- Salt and pepper
- 4 to 6 tortillas (15 cm/6 in)
- Onion jam
- Sour cream
- 2 jalapeños, thinly sliced
- Fresh coriander leaves or ground coriander
Preheat the oven to 180 °C (350 °F).
Rinse the duck thoroughly, then dry with paper towels. Cut off excess skin from the ends and then place the duck in a high-sided baking pan. Season generously with salt and pepper.
Put the duck in the oven and cook for 2.5 hours, covered loosely with sheet of aluminum foil.
Remove the duck from the oven and allow to cool for about 2 hours.
Remove the duck meat from the bones and finely chop. Set meat aside in a tightly-closed container in the refrigerator or use immediately in the recipes below.
Arrange each ingredient, including half of the duck meat from the whole cooked duck, into individual rows on a large serving platter.
Serve immediately with slices of dark rye bread. Allow guests to use the salad dressing of their choice.
Add a drizzle of oil to a large frying pan and sauté the three vegetables for 5 minutes over medium heat, while stirring. Add half of the meat from the cooked whole duck and continue cooking for 3 to 4 minutes, stirring. Add the cumin and season to taste with salt and pepper.
Remove the pan from the heat and set aside.
Place each ingredient, including the duck and vegetable mixture, on small plates or bowls and serve directly at the table. Let guests make their own fajitas.