By: Ethan Demi

            These days there is no shortage of wild game dishes on the internet. However, I feel the breakfast category is a little overlooked and lacking creativity. I originally came up with this recipe using venison mexican chorizo (which is great), but like many things, it’s better with duck! In addition to being delicious, it’s fast and easy, making this my go to breakfast dish. If you’re looking for a new way to utilize wild game for breakfast, give this recipe a try.

Ingredients:

• ¼ Lbsof duck breast skin on (about 1 breast)
• 1 tbsp taco seasoning
• 10-12 thinly sliced rings of jalapeno
• 3 large eggs
• 1 cup of crumbled tortilla chips
• ⅓ cup shredded mexican cheese
• 1 tbsp of butter
• ¼ avocado sliced
• Sour cream
• Salsa
• Cholula hot sauce                                         
• Salt
• Pepper

Directions:

1. Take a knife and score the skin in a crosshatch pattern and season both sides of the duck with salt and pepper.
2. Heat a cast iron skillet over medium heat and place duck skin side down. Allow to cook for 2-3 minutes (until skin is golden brown and crisp). Flip and cook for another 2-3 minutes. The timing is subjective due to the thickness of each piece, but the goal is to achieve medium rare). Allow to cool for 5 minutes before slicing thinly crossways.
3. Crack eggs into a bowl with a pinch of salt & pepper, add a few dashes of cholula sauce and whisk the mixture.
4. Melt butter in a small skillet over medium. Add sliced duck and jalapenos for 1-2 minutes and then add the eggs.
5. Spread the tortilla chips out on top of the eggs. As the eggs start to set up, turn over with a spatula to cook evenly and mix in the tortilla chips.
6. Once the eggs are almost cooked, sprinkle the cheese over the top. Remove from the heat once melted.
7. Plate the dish and garnish with sour cream, salsa, and avocado.