I’m so excited to share another great wild duck recipe! As I mentioned in the Wild Orange Duck post last month I am always on the lookout for good recipes to use with the wild duck Neal brings home from his hunts. This particular recipe was largely inspired by a recipe found in After the Hunt: Louisiana’s Authoritative Collection of Wild Game and Game Fish Cookery by Chef John D. Folse which is on the shelf at a dear friend’s house. I’ve had a copy of the recipe for some time, but just now got a chance to try it. I made a few changes, but not much. I doubled the amount of duck, doubled the flour coating ingredients and deep fried the duck instead of pan fried. Everything about this recipe came out delicious. The duck was flavorful and moist while the sauce was the perfect blend of sweet and tangy. I served it with white rice and broccoli that was frozen from last spring’s garden. It made enough for two meals of two servings each. The leftovers the next day were just as good as the first night. Make sure to include this recipe on your list next time you have duck brought home by your own hunters.
Happy Homesteading and God Bless!
SWEET AND SOUR WILD DUCK
8 wild duck breasts cut into cubes
1 egg, beaten
4 tbsp cornstarch, divided
1 tbsp olive oil
1 tsp and 3 tsp soy sauce
1/2 tsp salt
1/4 tsp white pepper
2/3 cup flour
1 tsp baking soda
1/2 cup brown sugar
1/3 cup white vinegar
18 oz chunked pineapple, drained with juice reserved
In a large bowl whisk together the beaten egg, 2 tbsp cornstarch, olive oil, 1 tsp soy sauce, salt, and white pepper. Add the cubed duck and coat. Allow to marinate in the refrigerator for one hour.
In a saucepan whisk together sugar, vinegar, 2 tbsp cornstarch, and 3 tsp soy sauce. Place reserved pineapple juice in measuring cup and fill with enough water to equal one cup. Cook over medium heat for 3-5 minutes until thickened. Add pineapple and turn sauce down to lowest setting to keep warm while preparing duck.
Heat a deep fryer with oil to 350 degrees.
In another large bowl blend flour and baking soda. Toss the marinated duck in batches. Deep fry duck in batches (however many you need in order to fry in single layers – it took me three). Let drain on plate with paper towel.
In a large bowl toss duck in sauce to coat. Serve over rice.