Looking for a great wild game appetizer for your Super Bowl party? How about impressing your friends and family with Thai Peanut Sauce Duck or Goose Breast!! This is the recipe we used on our trip with Grey Bruce Outfitters Inc.
Cook Time: 6min (Duck) – 10min (Goose)
Ingredients
- 2 Duck/Goose Breasts (no bone or skin)
- 2 tbsp Corn Stratch
- Sunflower Oil (or Olive Oil)
- Kosher Salt
Thai Peanut Sauce
- Peanut Butter
- Soy Sauce
- Coconut Milk
- Lime
- Sesame Oil
- Fish Sauce
- Thai Chili Paste
- Brown Sugar
- Ginger
- Garlic
- Water
Optional Marinade
- 1 Cup Coconut Milk
- 1 Lime (juice and zest)
- Sesame Oil
- Soy Sauce
Directions
- Optional: Marinade duck or goose breasts for 1-3 days in the fridge.
- Peanut Sauce: mix all sauce ingredients together to taste, can be made days in advanced if you like. Heat the sauce up on the stove top when ready to serve (not in the microwave).
- Remove duck/goose breasts from fridge and wipe off marinade with paper towels, then let the breasts come up to room temp before cooking.
- Over med-high heat, warm up some oil on a flattop (or in cast-iron or stainless steal pan).
- Season breasts on both sides with salt, then dredge in corn starch, which will help give a nice crunchy outer layer after cooking.
- Cook for a total of 6min for duck and 10min for goose, flipping once, for the perfect medium rare, if you cook more then that you could be faced with tougher meat.
- Remove breasts, cover with foil and let rest for 10min.
- Slice breasts with the grain into thin slices. Meat will be a nice red but not bloody.
- Then drizzle with warmed up peanut sauce with extra sauce on the side for dipping.
Recipe by: Michael Higgins
