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With duck-hunting seasons in full swing, there will hopefully be fresh birds to prepare for a meal. This recipe is easy to put together and can be completed in less time than it takes to make rice. Honey Garlic Duck is a great choice for in the blind or a hot lunch or dinner. Plenty of flavors exist, but the duck remains the dish's star.
Fry the duck quickly in hot oil to ensure it stays medium-rare and does not overcook when placed in the sauce. This recipe works well with dabblers, divers, and small geese.
Ingredients
- 4 duck breasts
- ½ cup of cornstarch
- ½ teaspoon of salt
- ¼ teaspoon of black pepper
- ¼ cup of cooking oil
- 2 green onions, chopped
- 1 teaspoon of sesame seeds
Sauce
- 1 cup of chicken stock
- ⅓ cup of soy sauce
- ⅓ cup of honey
- 4 garlic cloves crushed
- 2 tablespoons of ginger, minced
- 1 tablespoon of sriracha
- 2 tablespoons of rice vinegar
- 2 teaspoons of lime juice
Directions
- Rinse duck breasts and pat dry with a paper towel. Cut the duck into ¾-inch cubes.
- Season the duck with salt and pepper, then dredge in cornstarch until each piece is coated. There should be no moisture coming through the cornstarch.
- In a saucepan over medium heat, combine the sauce ingredients and stir until it simmers.
- Add the cooking oil to a Camp Chef cast-iron frying pan over medium-high heat. Place the duck cubes in the oil and fry until browned, stirring once or twice.
- Place the browned duck into the sauce and stir. Serve the duck and sauce over cooked rice and garnish with green onion and sesame seeds.
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