Tacos παπιας σε Λιβανεζικη Πιττα Fitides

Prepare the Duck Breasts:
Pat the duck breasts dry with paper towels.
Score the skin in a crisscross pattern, being careful not to cut into the meat.
Season both sides generously with salt and pepper.
Sear the Duck:
In a large skillet, heat a small amount of oil over medium-high heat. Place the duck breasts skin-side down in the skillet.
Cook the breasts for about 6-8 minutes until the skin is crispy and well browned. Reduce heat if necessary, to prevent burning.
Flip and Cook:
Carefully flip the duck breasts over and cook for an additional 4-5 minutes or until the internal temperature reaches about 57°C (medium-rare) to 65°C (medium) for preferred doneness.
Remove the duck breasts from the skillet and allow them to rest on a cutting board, covering with aluminum foil.
Sauté the Vegetables:
In the same skillet (drain excess fat if necessary), add olive oil, and heat over medium heat.
Add the sliced onions and bell peppers. Sauté for about 5-7 minutes until the vegetables are softened and slightly caramelised. Season with salt and pepper.
Prepare the Glaze:
In a small bowl, combine the orange zest, honey, and lemon juice. Stir to mix well.
Pour this mixture into the skillet with the vegetables and cook for 2-3 minutes, allowing it to thicken slightly.
Prepare the Garnishes:
Fresh Lime Juice: Squeeze enough limes to get about ⅓ cup of fresh lime juice. Set aside.
Fresh Parsley and Fresh Coriander: Rinse both herbs, pat them dry, and chop them roughly.
Spring Onions: Trim the ends and slice them finely, separating the white and green parts.
Slice and Serve: Slice the rested duck breasts against the grain. Drizzle the honey-orange glaze over the duck breasts.
Plate the duck on a Fitides Lebanese Pitta Bread. Add the sautéed vegetables and drizzle some freshly-squeezed lime juice for a zesty kick. Scatter the chopped spring onions, parsley, and coriander over the duck and vegetables for freshness and colour.