Ingredients:
- 1 D'artagnan Fresh Magret Duck Breast
- 2 tbsp organic, lower sodium tamari, or soy sauce
- 1 tbsp fish sauce, optional
- 1 tbsp turbinado sugar
- 1 tbsp garlic powder
- 1 tbsp shao hsing rice cooking wine, or chicken broth
- 1 tbsp oyster sauce
- 1 yellow bell pepper, seeded and sliced
- 1 8 oz. package fresh shitake mushrooms, cleaned
Directions:
- Score the fat side of the duck crosswise without cutting into the meat.
- Place inside a large sealable bag, add the tamari, fish sauce, sugar, & garlic powder.
- Marinate overnight or up to 2 days.
- Preheat oven to 400 degrees. Sear the duck fat side down in a pan over high heat for about 6 minutes, turn and sear another 2 - 3 minutes. Place in the oven and roast an additional 20 minutes.
- Using the remaining duck fat from the pan, add the peppers and mushrooms.
- Add the cooking wine and scrape the bottom of the pan to loosen the browned bits.
- Add the oyster sauce and saute until the vegetables are soft and have absorbed the sauce.
- Let the duck rest like you would a steak before slicing into it.
Also try Shirataki Noodle Soup with Duck, another favorite recipe of mine.
Hi there. The current Food on Friday on Carole's Chatter is collecting links to dishes using duck or other game birds. I do hope you link this in. This is the link . It would be great if you checked out some of the other links – there are some good ones already. Cheers
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