This is my "go to"
recipe when we want a hot meal
after a cold wet day in the blind.
The marinade and sauce can be put
together a day ahead and packed in
a cooler. Once the Duck Breasts
are cleaned and ready, throw them
in the marinade for 30 minutes
while you chop up the green onions
and ginger and put your rice on to
cook. When the rice is done, you
are literally minutes away from a
hot meal that your family &
friends will rave about. This
recipe is also delicious using
Venison, Antelope or Carabou loin
strips instead of Duck. Over
cooking wild game of any kind will
make it tough and gamey. It
should be eaten at least med rare.
I like wild goose breast seared
rare warm center. It has the
texture and taste of a good filet.
Cooking wild game can really be
compared to cooking Squid. Either
cook it hot and fast or low and
slow. Hope you enjoy.
