This recipe was given to me by on of my hunting partners. Of course I through out the amounts, (since I like my food spicy) so I added more of the hot ingredients and it turned out great. Put it this way I could eat it and actually was good. Give it a try.
1 large wild duck breast or 2 smaller wild duck breasts, skinned and boned.
|1||tablespoon soy sauce|
|1||tablespoon vegetable oil|
|1/4||cup chicken broth or water|
|3||tablespoons soy sauce|
|1||tablespoon red wine|
|2||tablespoons red wine vinegar|
|1/2||teaspoon sesame oil|
|2||tablespoons vegetable oil|
|2 1/2||tablespoons minced fresh gingerroot|
|1/2||teaspoon of crushed red pepper flakes|
|3/4||cup salted peanuts|
|1/2||cup sliced scallions|
|as needed||Hot cooked rice|
|makes 2 to 3 servings|
Breast duck ( I uses 6 breasts) cut up into thin strips. Blend all marinade ingredients, Add duck strips and stir to coat the meat, leave in the refrigerator for 45 minutes or longer.
Blend all sauce ingredients, and set aside. Using a medium fry pan heat the 2 table spoons of oil on a medium to high heat. Add ginger root and pepper flakes, (smells great) stir fry for 30 seconds, add duck and fry until the meat is firm. Add the peanuts ( I crushed mine in a blender). Stir fry until golden, add sauce and green onions, continue frying until thickened and clear.
Serve over rice.
Donated by Brian 11/25/97