DDD Fajitas

I am a sucker for a fajita. Spicy chicken with oodles of guac and cheese and lettuce and cheese in the largest wrap tesco sells. I'll have them alone, with my flatmates but best of all at a full-blown fajita fiesta. Nevertheless, sometimes it's necessary to change things up and that's precisely what this meal is. I call it a deluxe, deconstructed, duck fajita.


So first things first, preheat the oven to 200c.

This is Pearl couscous. It is delightful. I boiled it up with some fajita seasoning to give it a little kick. Follow the cooking instructions on your packet but bear in mind, it really does take its time (mine took 20 mins).

Then I patted the skins of the duck breasts dry, scored them thrice, seasoned them on both sides with fajita mix and seared them, skinside down in a frying pan for 6 mins.

When they were ready, I put them on a baking tray with a quartered and seasoned red pepper, and two portabello mushrooms. Then I shoved them in the oven for 15 mins, but you can do longer or shorter depending on how firm you like your D.

Whilst they were cooking away I got on with all the trimmings.

1. A chunky guacamole with an avocado cut into lumps, with quartered plum tomatoes, the juice of a lime and 50g of chopped coriander
2. Cheese, lots of cheese
3. Some olives
4. Tzatziki
5. Baby Gem leaves

You are supposed to let the duck sit for 10 minutes after cooking but this is not something I was able to achieve.

OH ISN'T SHE PRETTY...

Just add some candles, some of your parents prized Rosé and some shrubbery and you are finished.

This is my bestie. She is cuter than yours.

She loves the D.

SERVES 2

INGREDIENTS

• 2 duck breasts
• 1 pack of Old El Paso fajita seasoning
• 100g pearl couscous
• 1 red pepper
• 2 portabello mushrooms
• 1 avocado
• 150g baby plum tomatoes
• 1 lime
• 50g coriander
• 1 tub of tzatziki
• 100g cheddar cheese
• 100g mixed olives
• 2 baby gem lettuces