Give your waterfowl a spicy taste of the Far East
When cooking duck for the first time, you should know a few things. Duck is somewhat fatty with a thick layer of skin, which becomes quite crispy when grilled or broiled. Compared with upland game birds, ducks contain a lot of natural oils that will cook off in the first few minutes. Some chefs actually drain off the grease in the early stages of cooking. One way to limit the amount of fat is to remove the skin altogether. Or you could make small slices into the breast meat approximately one inch apart to allow the grease to drain out, thereby improving the overall taste. Serves 2.
- ¼ cup soy sauce
- 2 tbsp extra-virgin olive oil
- ½ tsp Sriracha (hot Asian chili sauce)
- 2 tbsp garlic, minced
- ¼ tsp pepper
- 2 duck breasts, halved
- In large mixing bowl, combine all the ingredients except the duck.
- Once thoroughly mixed, add the duck breast to the marinade, stirring until they’re completely coated. Cover and refrigerate for at least two hours.
- Preheat grill to medium-high. Remove duck breasts from marinade and grill for 5 to 10 minutes, flipping at least once, until the meat is no longer pink inside.
- Let the breasts stand for five minutes before serving.
For the Glass
To balance both the richness and high-fat content of the duck, an exuberant, full-bodied pinot noir is ideal. Try a sweeter, riper style, as it will best complement the spicy Asian sauce.
This recipe was excerpted from contributor Jeff Morrison’s Canadian Wild Game Cookbook, published by Company’s Coming Publishing Limited.