• 1 ½ pounds boneless skinless duck breasts
• ½ cup fresh lime juice
• 3 tablespoons finely chopped onion
• 1 large garlic clove, minced
• ¼ cup golden tequila or dark rum
• 3 tablespoons vegetable oil
• 2 large red bell peppers, cut into strips
• 1 ea. large green, yellow bell pepper, cut into strips
• 6 (10-inch) flour tortillas, warmed

1. Place the duck in a sealable plastic bag. 
2. Mix the lime juice, onion, garlic, tequila and oil in a bowl and pour over the duck. 
3. Seal the bag tightly and turn to coat. 
4. Marinate in the refrigerator overnight, turning occasionally.
5. Drain and discard the marinade.
6. Preheat the grill to medium heat. 
7. Grill the duck for 12 to 15 minutes for medium-rare, turning once or twice.
8. Grill the bell peppers for 6 to 8 minutes or until tender and slightly blackened, turning once or twice.
9. Remove the duck to a cutting board and slice thinly across the grain.
10. Spoon equal portions of the duck and bell peppers over the tortillas and roll up.
11. Serve garnished with salsa, sour cream, guacamole, sliced green onions and/or shredded cheese.

For more recipes like these, check out The Hunter's Table, the all-new cookbook from Ducks Unlimited. Order your copy of The Hunter's Table at hunterstable.com or by calling 1-800-358-0560.