Waterfowl Made Easy
Scottie's Spicy Goose or Duck Fajitas
Delta Waterfowl member Scott Doheny of New Prague, Minnesota loves to prepare his duck and goose with a little flair—that is, a note of spice to make his taste buds sing.
From his home test kitchen, Scottie devised this simple, delicious Fajitas recipe, which he pumped up by making authentic Mexican tortillas.
“They're excellent and easy to prepare, not to mention the recipe feeds an entire family,” said Scottie. “The great thing about Fajitas is that you can make them as spicy as you want. There really are no rules."
Marinade two goose or four duck breasts overnight in:
1 1/2 cups “Game Tame” marinade (or other marinade)
3/4 cups Italian dressing
1 tablespoon Red pepper flakes
1 teaspoon cayenne pepper
1 tablespoon black pepper
Use a meat mallet or fork to tenderize the breast meat. Make sure meat is dry and grill until medium rare. Wrap meat in tinfoil and let rest for five to ten minutes. Sauté onions and green peppers while you wait. Apply salt and pepper (and/or other spices) to taste. Cut breasts thinly on the bias and serve with veggies on a Tortilla (see homemade recipe below). Sour cream and salsa are optional.
Authentic Mexican Tortillas
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt 3/4 cup shortening
3/4 cup hot water
1. Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
2. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
3. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
4. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy