Tequila Lime Wild Duck Fajitas

Take fajitas to the next level using this marinade. It’s flavorful and zesty and goes great with duck meat!

Thinly sliced tender duck meat, bell peppers and onions served with a homemade fajita seasoning that makes a great weeknight meal in a pinch. The marinade time can be as little as 2 hours which is a lifesaver for those busy nights. I used mallard for this recipe, but any puddle ducks you have in your freezer will do for this recipe. You could even swap the duck for goose!

Looking for more waterfowl recipes? Check these out:


Tequila Lime Duck Fajitas

Tequila Lime Duck Fajitas

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Flavor up your wild game dinner with these fajita lime fajitas. The duck gets marinated in a flavorful marinade then seasoned and seared in a cast iron skillet and served with peppers and onions in a tortilla with all your favorite fajita fixings

  • Author: Jenn Homa
  • Yield: 24 servings 1x
  • Category: Waterfowl



Tequila Lime Marinade

  • 4 Duck Breasts
  • 2 Limes
  • ½ cup Tequila
  • ¼ cup Olive Oil
  • 1 tablespoons Minced Garlic

Fajita Seasoning

  • 2 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon Paprika
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • ¼ teaspoon Red Pepper Flakes (Optional)

For the Fajitas

  • 2 tablespoons Olive Oil
  • 2 small Red Bell Pepper, Thinly Sliced
  • 2 small Green Bell Pepper, Thinly Sliced
  • 1 Onion, Thinly Sliced
  • Tortillas
  • Sour Cream (Optional)
  • Sliced Jalapenos (Optional)
  • 3 tablespoons Chopped Cilantro, To Garnish


  1. Combine tequila, lime juice, garlic and olive oil in a large bowl with a lid or a ziplock bag. Add duck breasts to the marinade and marinate for 2 to 4 hours in the refrigerator. Note: the color of the duck may change slightly due to the acidity of the marinade.
  2. After the marinade time is up, remove the duck breasts from the bag or bowl and pat dry using paper towels. Season all over with fajita seasoning, reserving 2 teaspoons for the peppers and onions.
  3. Get a large well seasoned cast iron skillet nice and hot. Add in duck breasts and cook until the internal temperature reaches your preferred doneness, flipping as needed. I would not recommend cooking past medium rare for best results. The exact temperature depends on how big your duck breasts are. Remove duck from skillet and set aside to rest.
  4. In the same skillet add olive oil. Then add bell peppers and onions. Allow the vegetables to begin to sizzle and toss as necessary, cook for a total of 2-3 minutes or longer if you prefer them softer, season with remaining fajita seasoning to taste.
  5. Slice the duck into thin slices against the grain. Once the peppers and onions are finished cooking, add the duck slices to the vegetables. Toss and remove the pan from heat and serve on warmed tortillas with sour cream, cilantro and jalapeños.

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