Honey & Garlic Wild Duck

With duck season slowly coming to an end in many states hopefully everyone else has the same problem as I do.. a freezer full of ducks. I get asked by many fellow hunters why I pluck my ducks, why don’t I simply breast them out like they do. Here is the simple and honest truth, because I hate to waste. Not only do I hate to waste the skin, fat, legs and thighs that comes from breasting out your ducks, I also hate that I can’t create amazing meals like this one.

Let’s get into the real reason you’re here, the recipe. If you don’t have a whole duck or skin on breasts don’t worry, you can still create this recipe you’ll just be missing out on the crispy skin, legs and thighs that come along with this dish.

Honey & Garlic Wild Duck

2 Whole ducks spilt or 4 Duck Breasts, skin on

½ cup soy sauce

6-8 cloves garlic, minced

¼ cup cilantro, chopped

¼ cup honey

¼ teaspoon salt

1 teaspoon cracked pepper

1 tablespoon olive oil

2 tablespoons sesame seeds

3 cups cooked, rice

(For added heat 2 tablespoons Sriracha)

• Pre heat oven to 400 degrees
• In small bowl whisk honey, garlic, cilantro and soy sauce (if adding Sriracha add now)
• Season duck breasts with salt and pepper
• In skillet over med-high heat add olive oil
• Add duck halves skin side down and cook for 2 minutes, flip and cook another 2 minutes (may need 2 minutes more skin side depending on size of duck. You may also need to score the skin to help rinder fat if needed.)
• Remove skillet from heat (if you had a lot of rindered duck fat you may want to drain it from skillet at this time, only is you have a lot) 
• Pour honey mixture over ducks, place skillet in oven
• Bake for 5 minutes then baste ducks, cook another 5 minutes or until internal temperature has reached 160 degrees
• Plate duck halves over rice, pour remaining sauce from skillet over top and garnish with sesame seeds and cilantro.

[amd-zlrecipe-recipe:7]