3 cups cubed BBQ duck breast
1 cup diced onion
½ cup diced red pepper
½ cup diced green pepper
1 tablespoon minced garlic
½ teaspoon seasoning salt
½ teaspoon black pepper
½ cup medium chunky salsa
1 tablespoon finely chopped pickled jalapenos
1 tablespoon lime juice
1 medium ripe avocado, sliced into spears
1 cup sour cream
½ cup finely chopped cilantro
6 iceberg lettuce leaves
Lightly season duck breasts with garlic salt, BBQ on high for approx. 4 minutes per side or until medium rare. Cube duck breasts.
Sautee onion, green pepper, red pepper and garlic in olive oil, add seasoning with salt and black pepper. Cook until onion and peppers are soft.
In a large bowl combine cubed duck breasts, sautéed peppers, onions and garlic, salsa, jalapenos and lime juice. Mix thoroughly.
Place ½ cup of duck mixture on each lettuce leaf; top each with avocado spear, sour cream and cilantro. Fold lettuce over filling.
Serve as an appetizer for 6 people or as a main course for 2 people.