Another:

Duck breast fajitas on toasted French rolls. Thin strips of pintail and teal breast seared in lemon-infused olive oil, accompanied by sauteed peppers and onions with a dash of garlic, plus the Secret Mexican Spice Blend (an ad lib concoction of powdered garlic and onion, dried colorado red and arbole chiles, cumin, salt, and some other stuff I can't remember), and a melted slice of manchego cheese.