Wild duck and flank steak fajitas for dinner

Yum! That all looks just fantastic -

Have you checked the recipe area here for a tortilla recipe? There might be one there -

YEssssssssssssssssssssss

That looks good. I am a 3rd generation waterfowl hunter! I have cooked ducks and geese every possible way. I have heard "Are they not greasy?" all my life! I tell them to come over and try it. They ALL say that its awesome! The most important part of waterfowl...or all wild game... is do not overcook. Waterfowl should be pulled with internal temp of 140-150. It should be very pink when cut. I love it....I have one recipie where I cook a whole wood duck on the grill at 500 degrees for about 10 minutes then shut the grill off and leave the duck in till the grill cools.....Barbarian duck is what we call it. It is great but barbarian....no softy's will eat it...I usually serve with red wine and fix everyone plat and tell them I splashed red wine on the duck so they don't know its blood! EVERYONE LOVES IT!:thumb:

smokeyokie said:

thx NOHENS! the duck in the pic looked overcooked on inside but it was pink and juicy... they were mallard...and they were fantastic!!!:thumb:

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I hope you didn't think I was saying you overcooked it? I was just saying how I always cook it. That looked good...but go too long and its like shoe leather! Thats all looks LARAPIN! Now I'm excited for fall to fill the freezer back up!