Wild duck with hoisin sauce

Duck and hoisin sauce is a classic flavour combination for a good reason. The sweet savoury hoisin compliments the rich duck meat well!
2 Wild duck skewers in hoisin sauce topped with sesame seeds. Served on top of steamed rice, sauteed oyster mushrooms and cabbage pinit

For this recipe wild duck with hoisin sauce I use skinless duck breast. It is a simple way to cook wild ducks.  Unlike a domestic bird, wild duck has very small legs and unless it’s a very large duck there is not much meat on the legs to worry about.

I cooked and eaten wild duck breasts many different ways. This recipe of wild duck kebab with hoisin sauce where the diced marinated breast on skewers are quickly seared is one of the easiest way to succeed with juicy pink meat and probably my favourite way to cook and eat wild duck breast.  

Served with sautéed oyster mushrooms and savoy cabbage for a light dinner. You can add rice or noodles if desired.

sauteed sliced savoy cabbage

Wild duck is leaner and it is easy to overcook the meat. Take care when cooking and try to serve the meat pink and juicy.

freshly picked oyster mushrooms on a wooden bench top

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 you prefer.

For example shitake, portobello and porcini would work amazing as well.

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 and is dependent on where that duck has been feeding as well as age and breed of 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.

Wild duck skewers with mushrooms and savoy cabbage

Cut savoy cabbage in a glass bowl, oyster mushrooms tared in another glass bowl. Marinated diced duck breast in a small white bow. A few spring onions laying on a wooden chopping board next to it

Wild duck with mushrooms and hoisin

  1. Cut the duck breast into large cubes and mix the pieces well with the hoi sin sauce.
  2. Put the marinated pieces on bamboo skewers (Smaller skewers are better as they fit in the pan nicely).
  3. Fry the mushrooms in a frying pan with half oil, half butter until golden.
  4. Add the garlic and cook for a few more seconds. Season with salt and pepper.
  5. Add the cabbage and cook for another minute. Set aside.
  6. 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.
  7. Add all the hoi sin marinade to the pan with a splash of water. Cook until the sauce is a nice consistency. (Similar consistency to a chocolate sauce).
  8. Serve vegetables and duck kebabs on top of steamed short grain rice or noodles drizzle with the sauce from the pan and sprinkle with sesame seeds and spring onions on top.
Other recipes and articles you might like to read


Wild duck with hoisin sauce

Cut savoy cabbage in a glass bowl, oyster mushrooms tared in another glass bowl. Marinated diced duck breast in a small white bow. A few spring onions and a garlic head laying on the bench next to it

Hoisin glazed wild duck skewers quickly sauteed and served pink with oyster mushrooms, savoy cabbage and sesame seeds

Prep Time 20 mins Cook Time 15 mins Rest Time 5 mins Total Time 40 mins Difficulty: Intermediate
Keywords: wild duck with hoisin sauce, wild duck kebab with hoisin sace, wild duck skewers with mushrooms and savoy cabbage, wild duck with mushrooms and hoisin
File under
Recipe Card powered by WP Delicious