By Jeff Benda
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www.WildGameandFish.com
Servings: 4
Prep time: 20 minutes
Cook time: 10 minutes
If you’ve ever stood in front of your freezer, staring at a few duck breasts and wondering what to do with them, this recipe is your answer. Mongolian Duck takes the flavors of a Chinese takeout favorite and gives them a wild game twist that will make you forget about beef or chicken entirely.
The first time I made this recipe, my wife and our 10-year-old daughter hovered in the kitchen, peeking over my shoulder like two food critics waiting to deliver their verdict. When the sauce hit the skillet and the smell of soy, garlic, ginger, and brown sugar filled the air, they grew excited. By the time I plated the duck over steaming rice and broccoli, they were both already seated, forks in hand, pleading with me to hurry. Now, every time I pull a package of duck from the freezer, I hear, “Dad, are you making that Mongolian Duck again?”
This recipe is surprisingly simple and beginner-friendly, but it tastes like something that took all day. The baking soda step might seem unusual, but it tenderizes the duck beautifully, keeping every bite tender and juicy. The quick sear caramelizes the duck meat while locking in flavor, and the sauce - thickened just enough to cling to each piece - adds the perfect glossy finish.
You’ll only need a handful of ingredients and just 30 minutes. It’s fast enough for a weeknight yet special enough for guests who claim they “don’t like duck.” They’ll hopefully change their minds after trying this dish.
If you are looking for more great duck recipes, you can also check out Jeff Benda’s Whole Smoked Duck and Duck Soup.
Ingredients
· 2 boneless, skinless duck breasts from 1 duck
· 1 teaspoon baking soda
· 1/4 cup cornstarch
· olive oil
· 1 Tablespoon minced garlic
· 1/2 teaspoon minced fresh ginger
· 1/3 cup low sodium soy sauce
· 1/3 cup water
· 2 Tablespoons brown sugar
· 2 green onions, diced
· 1 teaspoon white sesame seeds (optional)
· 2 cups cooked rice for serving
Instructions
1. Use a sharp knife to slice duck breasts into thin 1/4-inch strips.
2. In a bowl, whisk together 1 teaspoon baking soda with 1/2 cup of water. Add the sliced duck meat and stir to coat evenly. Let it soak 15 minutes at room temperature. Rinse thoroughly and pat meat dry with a paper towel. Then toss meat with the cornstarch.
3. In a non-stick pan, heat 2 teaspoons oil over medium-low heat. Stir in minced garlic and ginger and cook for one minute.
4. Add soy sauce, water, and brown sugar to the pan, then bring to a simmer for 3 minutes until slightly thickened. Transfer to a bowl and set aside.
5. Heat 1 Tablespoon olive oil in the same skillet over medium-high heat. Add sliced duck and sauté for about 3 minutes, stirring constantly.
6. Add sauce back to the skillet with the duck meat and stir well to combine.
7. Remove pan from heat and stir in green onions. Sprinkle with sesame seeds if desired.
8. Serve over rice with steamed broccoli or your other favorite vegetable.
