Marinate duck breasts - six to eight large ducks - overnight in:

• 1/2 cup Worcestershire
• Juice of 1/2 limes
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 cup vegetable oil

Sear the breasts in oil, then remove from skillet. Add to the skillet:

• 1 sweet yellow onion, diced
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1 fresh Jalapeno, minced
• 2 cloves of garlic, minced

When the pepper and onion are cooked, add:

• 1 14-ounce can of tomatoes
• 1/2 cup beef broth
• 1 tablespoon oregano
• 1 tablespoon cumin
• 1 tablespoon hot sauce (chipotle)
• 2-3 tablespoon Worcestershire
• Cayenne pepper to taste
• Red pepper to taste

Simmer for one hour, covered. Shred meat with fork tines.  Return meat to pan and simmer, uncovered, until almost dry.  Use in taco shells or in wraps, serve with bread or crackers, or stuff in a tomato.