Estimated reading time: 1 minute
This Wild duck with hoisin sauce recipe is a simple way to prepare and cook your wild ducks and the end result is fantastic!
I use skinless duck breast for this dish. The meat is cubed and marinated then threaded on to skewers.
Unlike a domestic bird, wild ducks has very small legs and unless it is a very large wild duck there is not much meat on the legs to worry about.
Check out my Roast wild duck recipe for another great dish using wild ducks.
Jump to:
Ingredients for this recipe
Ingredients you need for Wild duck skewers with mushrooms and savoy cabbage
Garlic
Savoy cabbage
Sesame oil
Toasted sesame seeds
See recipe card for quantities.
I use oyster mushrooms for this wild duck with hoisin sauce. They really compliment the duck meat well and I always have them growing at home. However you can substitute the oyster mushrooms for any other mushrooms that you prefer.
For example shitake, portobello and porcini mushrooms would work amazing as well.
How to make Hoisin glazed wild duck skewers
- Cut the duck breast into large cubes and mix the pieces well with the hoisin sauce.
- Thread the marinated pieces onto bamboo skewers (Smaller skewers are better as they fit in the pan nicely).
- Fry the mushrooms in a frying pan with half oil and half butter until golden.
- Add the garlic and cook for a few more seconds. Season with salt and pepper.
- Add the cabbage and cook for another minute or two until just cooked. Set aside.
- Heat the sesame oil in the same pan and fry the duck kebabs until caramelized and still pink in the middle. Set aside to rest.
- Add all the Hoisin marinade to the pan with a splash of water. Cook until the sauce is a nice consistency.
- Serve the vegetables and duck kebabs on top of steamed short grain rice or noodles drizzle with the sauce from the pan and sprinkle with toasted sesame seeds and spring onions on top.
Variations and substitutes
- Any other red wild meat such as venison or other game birds works well as a substitute for the wild duck meat
- Domestic duck meat can be used instead of wild duck
- Substitute the oyster mushrooms for any other mushrooms that you prefer. Shitake, portobello and porcini mushrooms are excellent choices
Equipment
- Chopping board
- knife
- skewers
- Frying pan
Storage
Duck meat skewers can be prepared and marinated ahead of time. Can be kept refrigerated for up to 48 hours before cooking.
Leftover cooked duck meat skewers can be kept in the fridge for two days. Gently reheat before serving
Top tip
Wild duck is leaner than farmed duck and it is easy to overcook the meat. Take care when cooking it and try to serve the meat pink and juicy.
Wild duck meat
Wild duck is lean, free range and organic.
As a game bird, wild duck meat is leaner and tends to be darker red than farmed duck. Wild duck has a rich flavor and is a healthier option to farmed duck because of its lean nature. You can be sure that the wild duck is truly free ranged with a natural diet.
The taste of wild duck varies a lot. It depends on what and where the duck has been feeding as well as age and breed of the bird.
Wild ducks are much more flavorful with a darker red meat than domesticated ducks. The taste is closer to steak than to chicken. Wild duck breast is best served pink.
This recipe of wild duck kebab with hoisin sauce, where the marinated skewers are quickly seared is an easy way to succeed with juicy, pink meat and a delicious way to serve wild duck.
Related
Looking for other wild meat recipes like this? Try these:
Wild Rabbit meat in tomato and saffron
Duck and hoisin sauce is a classic flavour combination for a good reason. The sweet and savoury hoisin sauce compliments the rich duck meat well!
Did you try this recipe? Please leave a comment below!
Wild duck with hoisin sauce
Ingredients
- 4 Duck breasts wild
- 1 cup Hoisin sauce
- 2 Spring onions thinly sliced
- 8 large Oyster mushrooms tared or cut into large chunks
- 2 cloves Garlic finely chopped
- 2 cups Savoy cabbage sliced into chunks
- Sesame oil
- Toasted sesame seeds
Instructions
- Cut the duck breast into large cubes and mix the pieces well with the hoisin sauce.
- Thread the marinated pieces onto bamboo skewers (Smaller skewers are better as they fit in the pan nicely).
- Fry the mushrooms in a frying pan with half oil, half butter until golden.
- Add the garlic and cook for a few more seconds. Season with salt and pepper.
- Add the cabbage and cook for another minute or two until just cooked. Set aside.
- Heat the sesame oil in the same pan and fry the duck kebabs until caramelized and still pink in the middle. Set aside to rest.
- Add all the Hoisin marinade to the pan with a splash of water. Cook until the sauce is a nice consistency.
- Serve the vegetables and duck kebabs on top of steamed short grain rice or noodles drizzle with the sauce from the pan and sprinkle with toasted sesame seeds and spring onions on top.
Comments
No Comments