Take duck breast or scraps like legs or whatever de-boned and season them with Montreal Steak Seasoning ( I used this and a cajun seasoning). Let sit while you cook the rest.
Take the onions and pepper, all different colors, chop them up and sautee them in a pan with olive oil. I seasoned my onions and peppers while they were sautee'ing with the cajun seasoning. When they are done turn heat to low or simmer, just to keep them warm.
In another pan heat with olive oil, and when it is hot, throw in the duck and some garlic if you like. Cook the duck and flipping to keep from burning for 4 min or until med rare. As always Don't OVERCOOK!
You can either toast your hogie rolls or not its up to you. But take a hogie roll and add duck with some onions and peppers throw some swiss cheese on top and there you go, deliciousness!