When most of us have skinless breasts, whether it be goose, duck, turkey, or pheasant, the stir fry cooking method is an excellent choice for an excellent quick and easy dish. Stir fry offers an endless array of ingredient options, especially as the seasons change, from asparagus and spinach in the spring to garden splendors of the fall harvest. This recipe is a great appetizer for hunting camp this fall!!!!

Ingredients: 

• 1 lb Duck Strips
• 1 T Asian Spice Blend
• 2 T Peanut Oil
• 1 T Sesame Oil

• 1 T Ginger minced
• 2 T Garlic minced
• ½ c Green Onion chopped

• 1 c Red Pepper diced
• 1 pt Asparagus Tips
• 1 c Mango diced

• 1 c Oyster Sauce
• ¼ c Sherry Wine
• ½ c Apricot Marmalade

• White & Black Sesame Seeds
• 2 T Chives chopped

Method

Using tender cuts of waterfowl, (breasts) remove silver skin and fascia, slice into strips and season and reserve. In hot wok, add small amount of oil, sear meat in batches, cooking rare, remove, spread out to dissipate heat and prevent sweating and moisture loss. Add ginger, garlic, green onion, pepper, asparagus, and mango, stir fry, add sauce, wine, and marmalade creating sauce. Bring to boil, adjust consistency and flavor, add meat back to sauce bring to boil, serve immediately. Garnish with chives and sesame seeds.

Substitutions: Use any preferred green vegetable in place of asparagus. Use jar or fresh mango. Substitute sweet this chili sauce, honey, or orange marmalade for the apricot marmalade. Add sambal or red pepper flakes for added heat. Substitute fresh basil or cilantro for chives. Use for favorite Asian spice blend to season meat. Substitute hoisin sauce for oyster sauce.

Cooking Options: Use chicken broth to adjust consistency, add cornstarch to thicken if too thin. Serve with pad Thai noodles or sticky rice. If you don’t have a wok, substitute a large sauté pan.