Recipe

Spicy Wild Duck Stir Fry Recipe

Add Step-by-Step Photos	Jimrug1 / All my dishes 1 year ago This is my "go to" recipe when we want a hot meal after a cold wet day in the 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 minut... More Prep:30m Cook:10m Servings:6	Jimrug1
	wildgame stirfry duck wild duck venison

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Ingredients

2 Skinless Mallard Breast Halves (or 4 -6 Breast Halves from smaller ducks. Teal, Widgeon, etc)

Marinade

2 Tbls Soy Sauce

2Tbls Canola Oil

2 Tbls Cornstarch

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Sauce

½ cup "Low Sodium" Chicken Broth

3 Tbls Soy Sauce

2 Tbls Sherry

1 ½ Tbls Red Wine Vinegar

2 Tsp Corn Starch

3 Tsp Light Brown Sugar

1 Tsp Toasted Sesame Oil

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2 Tbls Olive Oil

½ cup Fresh Ginger, ¼ inch dice

1-3 dried Hot Red Chiles, seeded and crushed

½ cup Unsalted Dry Roasted Peanuts. (I crush mine a little.)

½ cup Chopped Scallions

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1 Recipe Lebanese Style Rice (Posted in my recipes)

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Garnish

Chopped Scallions or Parsley

Directions

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.

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Comments

cookingforfun 1 year ago said:
Wow 5 for sure

gourmetana 1 year ago said:
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 recommend a substitute?
Big 5 from me!! :)

juels 1 year ago said:
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.

hollymayb 1 year ago said:
Jim, this recipe is absolutely amazing- my very favourite flavours all together at once. Excellent information about game as well. Wonderful recipe!

meals4abby 1 year ago said:
Man...I don't know where you come up with some of this stuff!! Do us all a favor and promise never to stop! If you published a cookbook, I'd buy it.

lunasea 1 year ago said:
This sounds very delicious and satisfying to me. I love the flavors and well...I love a great stir fry anytime. High 5 Jim hon - and tagged for uniqueness. Great share as always - I bet it plates pretty, too. ;-) Vickie

greekgirrrl 1 year ago said:
Another stunner from my good friend! Baby, you're ACES!! And so is this post....:)

trigger 1 year ago said:
Thank you for the cooking tip " squid comparison" I can relate to that Jim. L have a source for wild duck and I will give this recipe a try after the holiday has passed. Love that Toasted Sesame Oi in your sauce.
Saved and flagged.
Five gold stars

juels 10 months, 1 week ago said:
I'm back to tell you that I made this yesterday. It was really good. Had very rich, deep flavors. Took a picture and posted it under your main one, hope that's OK. Mine came out a little salty, because I used very rich soy sauce. I will definitely make it again, just use a low-sodium soy sauce next time. Thanks again for a great recipe!

jimrug1 10 months ago said:
Hi Julia, I really appreciate your feedback. When I posted this I remember doubling the recipe and rounding the soy amounts up instead of down. I also used unsalted peanuts and low sodium broth which I did not specify. I have tweeked the recipe a little so it should be more balance next time you make it.... Thanks again... Jim

victoriaregina 6 months, 1 week ago said:
Oh my goodness. This is going straight to my "To Make Soon' recipe box. Fantastic and a very igh 5 for this one Jim.

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