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.
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
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.