I am a big duck fan. I keep finding new ways to use it like in Mexican food. Hey, I have heard they fly south for the winter. Every one has seen a duck taco on a menu. This recipe has fajita spices, Napa cabbage, guacamole, refried beans, cheese, sour cream, and some red sauce. I do have a jalapeño on top. I hope you like it.

12 ounces duck breast
2 tablespoons fajita seasoning
8 tostadas
8 ounces taco sauce
8 ounces guacamole
1 head Napa cabbage
8 ounces cheddar cheese
1 jalapeño pepper
1/2 cup diced onions
1 cup refried beans
Sour cream

Heat oven to 350.

Score duck breast skin with a diamond pattern.

Coat duck breast with fajita seasoning on both sides.

Heat oven-safe pan to medium low.

Add duck to pan, skin side down; cook until skin is brown, about 7-9 minutes. Turn over and cook for 5 minutes.

Add pan to oven; cook for 15-20 minutes until 140 degrees.

Let rest for 10 minutes.

Add tostadas to oven for 3 minutes.

Heat refried beans.

Slice jalapeño thin.

Assembly:
Tostada
Refried beans
Cheese
Napa cabbage
Onions
Guacamole
Sour cream
Jalapeños