Spicy Wild Duck Stir Fry
From jimrug1 16 years ago
- 10 minutes to make
- Serves 6
This is my "go to" recipe when we want a hot meal after a cold wet day in the duck blind. The marinade and sauce can be put together a day ahead and packed in a cooler. Once the Duck Breasts are cleaned and ready, throw them in the marinade for 30 minutes while you chop up the green onions and ginger and put your rice on to cook. Read more When the rice is done, you are literally minutes away from a hot meal that your family & friends will rave about. This recipe is also delicious using Venison, Antelope or Carabou loin strips instead of Duck. Over cooking wild game of any kind will make it tough and gamey. It should be eaten at least med rare. I like wild goose breast seared medium rare warm center. It has the texture and taste of a good filet. Cooking wild game can really be compared to cooking Squid. Either cook it hot and fast or low and slow. Hope you enjoy. See less
Ingredients
- 2 Skinless Mallard Breast Halves (or 4 -6 Breast Halves from smaller ducks. Teal, Widgeon, etc) shopping list
- marinade shopping list
- 2 Tbls soy sauce shopping list
- 2Tbls canola oil shopping list
- 2 Tbls cornstarch shopping list
- ******************** shopping list
- Sauce shopping list
- ½ cup "Low Sodium" chicken broth shopping list
- 3 Tbls soy sauce shopping list
- 2 Tbls Sherry shopping list
- 1 ½ Tbls red wine vinegar shopping list
- 2 Tsp corn Starch shopping list
- 3 Tsp light brown sugar shopping list
- 1 Tsp toasted sesame oil shopping list
- ******************* shopping list
- 2 Tbls olive oil shopping list
- ½ cup Fresh ginger, ¼ inch dice shopping list
- 1-3 dried Hot Red Chiles, seeded and crushed shopping list
- ½ cup unsalted dry roasted peanuts. (I crush mine a little.) shopping list
- ½ cup Chopped scallions shopping list
- *********************** shopping list
- 1 Recipe Lebanese Style rice (Posted in my recipes) shopping list
- ************************ shopping list
- Garnish shopping list
- Chopped scallions or parsley shopping list
How to make it
- Combine all sauce ingredients in a fruit jar. Cover and shake to blend. Refrigerate until needed. (up to 2 Days ahead)
- Combine all the marinade ingredients in a bowl or Ziploc type bag. Add Duck Breasts and marinate for 30 – 60 minutes.
- When ready. remove the breasts from the marinade (reserve marinade, drain and pat dry. Slice into approximately ¾ in X 2 inch strips.
- In a heavy skillet or wok, heat Olive Oil on medium high until almost smoking. Add Ginger and crushed Red Chile. Fry 30 Seconds. Add Duck. Stir fry until duck is just firm (no more than 1 1/2 minutes.) Add Peanuts Stir fry about 45 seconds.
- Stir in Sauce, Scallions and reserved Marinade. Cook until thickened and translucent. Serve over hot rice. Garnish with Chopped Scallions and or Parsley.
The Rating
Reviewed by 10 people-
wow 5 for sure
cookingforfun
in Marblehead loved it
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Jim, you did it again. You took time and care to post this recipe, I can tell.. Sounds so delicious!! I want to try this one. I just have to replace the canola oil. Not available in Portugal. I know what it is but I have never seen it here. Do you re...more
gourmetana
in London loved it
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Another well planned out recipe, Jim! all the spices and ingredients work well together, I can tell! Haven't seen duck for a while in our local stores. I keep looking for it though, maybe it is seasonal.
juels
in Clayton loved it
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