Geoff's Wild Duck Recipe - Works for Kangaroo, Venison, Beef, Lamb etc
Marinated Wild Duck Stir-fry with Hokkien Noodles
Ingredients - Marinade:
Masterfoods Honey Soy & Garlic - half to two-thirds a 375g bottle
Red Wine - Shiraz - one glass
Garlic Cloves - minced x 4
Chinese 5 spice - Masterfoods powdered - few sprinkles
Star Anise - Masterfoods powdered - few sprinkles
Seasoned Garlic Pepper - Masterfoods - few sprinkles
Cracked Black Pepper, White Pepper
Ingredients - Main components
Wild Duck x2 preferably wood duck but can be replaced by any other duck,
kangaroo, venison, or beef
- about 450-600g
Birds-Eye Create-a-Meal Stir fry vegetables with honey and soy : 600g
Hokkien noodles - like Kantong 2 pack 440g
Brown Onions : 1 large or 2 small
Cracked Pepper to taste
garlic pepper seasoning
red wine
peanut oil
water
Optional - add extra Fresh vegies like broccoli , green beans, red capsicum strips
- extra garlic to your taste, or chilli if a liking exists by all recipients
Recipe directions:
Use the 4 duck breasts skinned, and if desired use the duck thighs and neck portions skinned as well (may be no good for young kids or fussy eaters because of the bones & watch out for any lead/steel shot! Remove these during preparation). Cut into duck breast size pieces if not duck for marinating and initial cooking then later slicing.
Make the marinade by combining all the ingredients into a sealable container. Marinate the duck/meat by mixing it into the sealed container for at least an hour or longer in the refrigerator (best if you can leave it overnight) - shake it all up several times to combine evenly.
Heat peanut oil in a wok and cook the breasts (& other bits - thighs / neck) on high heat quickly browning each side - set aside resting on a plate covered with foil
Cut onions in half and then quarter each half. Cook briefly in wok on medium heat with the left over sauce from the meat cooking - until cooked through , slightly softened
Create a sauce by mixing the honey and soy supplied in the create-a-meal pack mixing in the water. Add all frozen stir-fry veg to the wok & onions above and mix in the sauce, and any extra vegies, and water to cover the wok contents - simmer this and when hot (starting to bubble) add the Hokkien noodles (2 x 220g packets), extra garlic, cracked pepper & garlic pepper seasoning.
Stir it all through occasionally to cook evenly on low heat - simmer
When vegies are soft-cooked , Slice the duck breasts thinly and add to the wok along with any marinade left from the container, add a splash of red-wine into the mix, simmering and not leaving it in too long - the centre of duck pieces should still be pink.
Serve in large noodle bowls, easily serves 2, and up to 4 if smaller serves are used.
Complement with the same red-wine shiraz used in the marinade - Enjoy .
There it is - you can't go too far wrong - just do not overcook the meat
Usual charges apply to anyone finding this useful - contributions in beer/wine or venison/duck most acceptable
