Wild duck with hoisin sauce
Hoisin glazed wild duck skewers quickly sauteed and served pink with oyster mushrooms, savoy cabbage and sesame seeds.
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.
Notes
Wild duck is leaner than farmed duck and it is easy to overcook the meat. Take care when cooking it. Wild duck breast is best served pink.
