Looking for an all-new way to share the bounty of your latest duck hunt? Try turning those duck breasts into a terrific, flavour-packed Thai-style stir-fry. This recipe also works well with goose or sharp-tailed grouse breasts.

Serves: 4

Ingredients

  • 4 duck breasts, partially frozen
  • 2 tbsp peanut oil
  • 1 yellow onion, thinly sliced
  • 6 to 8 large shitake mushroom caps, thinly sliced
  • 1 red pepper, thinly sliced
  • 4 baby bok choy, thickly sliced
  • 1 clove garlic, minced
  • 3 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp Thai red curry paste
  • 1 14-oz can coconut milk
  • Cornstarch slurry (2 tbsp cornstarch dissolved in ¼ cup cool water)
  • ½ cup cilantro, coarsely chopped
  • ¼ cup dry-roasted peanuts
  • 4 green onions, thinly sliced

Preparation

  • Slice duck breast as thinly as possible across the grain; allow to thaw completely.
  • Heat oil in a wok or frying pan and add duck and vegetables. Stir-fry 2 to 3 minutes.
  • Add soy and fish sauces, curry paste and coconut milk. Cover and let simmer for 5 minutes; to thicken, add cornstarch slurry and stir. Simmer for 2 more minutes.
  • Serve stir-fry in bowls over a bed of rice noodles or fragrant basmati rice. Garnish with cilantro, peanuts and green onions.