Monday, December 27, 2010

Pan Seared Wild Duck Breasts over Brown Rice Stir Fry

So, it's been a while.  My apologies.

I'd like to say that I've been so slammed with "creation/cooking/writing/etc" that I haven't had time to update the site with new recipes.  Truth be told - I've been taking in the holidays (parties, food, cocktails) at a rampant pace.  Strange but true; I'm really looking forward to things slowing down in the New Year.

Yet, things are only picking up.  If you've visited the site as of late, you haven't received many new recipes (I already apologized), but instead you've seen a reel of good news and upcoming segments featuring HHOFD.  So, thank - YOU - for the early Christmas/New Years presents.  All of this good news is due in part to the many of you who've helped spread the word.

With that said, I understand that the following recipe may not be very accessible for the "everyday guy".  Yet, I've been thankful enough to have a slew of friends bringing me wild game as of late - venison, turkey, duck, etc - that my focus has been on making sure nothing goes to waste.  Besides, all of those foodie chicks you've had your eye on are sure to want to indulge in a back strap, fried turkey, or pan seared duck breast at some point.

Or, at least we hope so.

With the New Year, I'll be debuting some excellent, simple recipes to impress your lovely lady.

Until then, happy hunting.  Eat, drink, and be merry!

A special thanks to Tommy and Matt Harmon for the duck breasts - I wouldn't have wanted to be a mallard flying over Crowder, MS on Sunday.



Pan Seared Wild Duck Breasts over Brown Rice Stir Fry

2 Duck Breasts, trimmed and at room temperature
1/4 Cup Teriyaki Sauce
Fresh Cracked Pepper
1/4 Cup Sesame Oil 
2 Cloves Garlic, minced
1 Pinch Red Pepper Flakes
1/4 Cup Onion, diced
1/4 Cup Carrot, diced
1/4 Cup Red Bell Pepper, diced
1/4 Cup Asparagus, sliced
1/4 Cup Broccoli Florets
2 Cups Cooked Brown Rice, at room temperature
2 Large Eggs, beaten
Soy Sauce, to taste
Green Onions, sliced (garnish)

At least one our before cooking, liberally season duck breasts with fresh cracked pepper and douse with teriyaki sauce; set aside at room temperature.  Heat a cast iron skillet over high heat and sear duck breasts on each side for 2 - 3 minutes, or until medium rare.  Remove and allow to rest while finishing the stir fry.  Meanwhile, in a wok over high heat add oil, garlic, and red pepper flakes; saute 30 seconds careful not to brown the garlic.  Add the remaining vegetables and cook until just tender.  Add rice and eggs, stirring until eggs are just scrambled; remove from heat.  Add soy sauce to taste.  Begin plating by placing a generous portion of the stir fry onto the center of each plate.  Slice the duck breasts, on the bias, every half inch or so and rest on top of the stir fry.  Garnish with sliced green onions.  Serve.

No comments:

Post a Comment