Recipe: Honey Garlic Duck

With duck-hunting seasons in full swing, there will hopefully be fresh birds to prepare for a meal. This recipe is easy to put together and can be completed in less time than it takes to make rice. Honey Garlic Duck is a great choice for in the blind or a hot lunch or dinner. Plenty of flavors exist, but the duck remains the dish's star.

Fry the duck quickly in hot oil to ensure it stays medium-rare and does not overcook when placed in the sauce. This recipe works well with dabblers, divers, and small geese.

Ingredients

• 4 duck breasts
• ½ cup of cornstarch
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• ¼ cup of cooking oil
• 2 green onions, chopped
• 1 teaspoon of sesame seeds

Sauce

• 1 cup of chicken stock
• ⅓ cup of soy sauce
• ⅓ cup of honey
• 4 garlic cloves crushed
• 2 tablespoons of ginger, minced
• 1 tablespoon of sriracha
• 2 tablespoons of rice vinegar
• 2 teaspoons of lime juice

Directions

1. Rinse duck breasts and pat dry with a paper towel. Cut the duck into ¾-inch cubes.
2. Season the duck with salt and pepper, then dredge in cornstarch until each piece is coated. There should be no moisture coming through the cornstarch.
3. In a saucepan over medium heat, combine the sauce ingredients and stir until it simmers.
4. Add the cooking oil to a Camp Chef cast-iron frying pan over medium-high heat. Place the duck cubes in the oil and fry until browned, stirring once or twice.
5. Place the browned duck into the sauce and stir. Serve the duck and sauce over cooked rice and garnish with green onion and sesame seeds.