Duncan MacLeod for SPLIT REED
Presented by Front Range Guide Service
This recipe is pretty easy to prepare, and undoubtedly going to be a hit in your household. Plucking ducks can be a real chore, and often birds that are shot up (in the chest) get breasted-out anyways, so here’s a dish that makes great use of duck breast and will having your guests asking for seconds.
Mallard field hunt with Front Range Guide Service in Colorado
HOW TO
Step 1: Breast birds, brine overnight, and when it’s time to prepare the food, slice duck breasts 1/4” thick (across the grain for the most tender meat possible). Use about a pound, or the equivalent in 4-5 duck breasts.
Step 2: Season strips with salt and pepper. Add 1-2 TBS cornstarch and mix to coat.
Step 3: Add 1 TBS oil to wok or large pan and cook quickly. May be best to fry in two batches to ensure even cooking. Roughly 2-3 minutes of cooking per batch should be just enough to brown both sides but not overcook. While it cooks, stir the meat to cook evenly. Remove from heat and set aside.
Step 4: Add mixed vegetables to the pan (bell peppers, onions, broccoli, carrot, snap peas, etc..) and cook quickly in a little oil. They should be tender but crisp, This may take roughly 3-5 minutes.
Step 5: Make the sauce by combining the following in a bowl (except the corn starch, that is for the next step):
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1 teaspoon minced ginger
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3 cloves garlic
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⅓ cup of orange juice
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⅓ cup of water
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¼ cup of soy sauce
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3 TBS brown sugar
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1.5 teaspoons sesame oil
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1 TBS cornstarch
Step 6: Put 3TBS water into the pan and add the 1 TBS cornstarch at medium-high heat. Add the rest of the sauce ingredients after a couple of minutes. Simmer for a couple more minutes and add the vegetables back to the sauce, followed by the duck meat.
Step 7: Serve with noodles (or rice)- we used Thai Kitchen stir fry rice noodles.
Step 8: Enjoy!
