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Wild duck with hoisin sauce

2 Wild duck skewers in hoisin sauce topped with sesame seeds. Served on top of steamed rice, sauteed oyster mushrooms and cabbage

Estimated reading time: 4 minutes

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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.

Ingredients for this recipe

Ingredients you need for Wild duck skewers with mushrooms and savoy cabbage

Duck breasts (wild)

Hoisin sauce

Spring onions

Oyster mushrooms

Garlic

Savoy cabbage

Sesame seeds

Toasted sesame seeds

sauteed sliced savoy cabbage

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.

freshly picked oyster mushrooms on a wooden bench top

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 hoi sin sauce.
  • Thread the marinated pieces on 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 sesame seeds and spring onions on top.
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 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.

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.

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.

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Prep Time 20 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 4
Description
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.

Wild duck skewers with mushrooms and savoy cabbage
  • 4 Duck breasts (Wild)
  • 1 cup Hoisin sauce
  • 2 spring onions (thinly sliced)
  • 8 large oyster mushrooms (tared)
  • 2 clove garlic (finely chopped)
  • 2 cups savouy cabbage (sliced into chunks)
  • sesame seeds (toasted)
  • sesame oil
Instructions
  1. 1
    Wild duck skewers with mushrooms and savoy cabbageCut 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

      • Cut the duck breast into large cubes and mix the pieces well with the hoi sin sauce.

      • Thread the marinated pieces on 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 sesame seeds and spring onions on top.

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
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