Recipe of the Month

by Duane Radford

Ginger Braised Duck Breasts

Ginger Braised Duck Breasts
● breasts from 2-3 ducks
● 3 teaspoons (prepared) puree ginger
● 3 teaspoons minced (prepared) garlic
● several dashes of turmeric powder
● black pepper
● 1/4 cup diced sweet white Spanish onion or shallots
● 2-3 tablespoons duck fat
● 3-4 tablespoons granulated brown sugar
● 2 tablespoons fish sauce
● 1 tablespoon soy sauce
● 1 cup vegetable stock

Vietnamese Salad Dressing
● 1/2 half head Iceberg lettuce (shaved)
● 1 1/2 tablespoons sesame oil
● 2 1/2 tablespoons rice vinegar
● 1 teaspoon (prepared) garlic
● 1 teaspoon granulated brown sugar
● 1 teaspoon sweet chili sauce
● 1 teaspoon fish sauce
● 1 tablespoon sesame seeds     

This recipe has its origin in Vietnamese cuisine for succulent duck legs that I adapted for duck breasts. There are two species of ducks that have been domesticated—mallards and Muscovy. Domestic ducks are twice as big as wild ducks and because they’re flightless have larger, meatier legs, while their bodies pack more fat. Not so with wild ducks that are very lean. Wild duck meat is generally lower in fat than commercially raised ducks. It’s nutrient-dense, lean red meat that’s rich in high-quality protein, iron and selenium, which supports heart health, immune function and muscle repair.

Ginger Braised Duck Breasts
1. Wash the duck breasts under cold tap water. Pat them dry with a paper towel and place them in a Tupperware bowl.
2. Add the ginger, garlic, onion, a few dashes of turmeric powder and black pepper (to taste) to the bowl. Toss the ingredients and set the breasts aside to allow the spices to set up.
3. Add the duck fat to a cast iron skillet and let it heat up before adding the brown sugar, which should be cooked until it melts. You could also use a Dutch oven or oven roaster instead of a skillet.
4. Add the duck breasts to the skillet and grill them until they’re browned, adding the fish sauce and soy sauce as they’re being seared. It’s only necessary to cook them for a couple of minutes. Waterfowl are lean, don’t overcook them or they’ll be tough and chewy.
5. Add the vegetable stock to cover the breasts. Bring to a slow boil and then lower the heat and simmer the ingredients. You may need more or less than one cup of vegetable stock, depending on the size of the cooking pot and the number of duck breasts.
6. Simmer the ingredients for about 10 minutes to flavour the breasts.

Serve the braised duck breasts with white Basmati rice and a Vietnamese salad of shaved Iceberg lettuce flavoured with home-made Vietnamese salad dressing ingredients.

This is the sort of recipe that would usually be enjoyed with noodles or steamed rice and can be eaten year-round. For a beer pairing, opt for an amber or brown ale. For a wine pairing, I’d suggest a medium-bodied red wine, such as a Baco Noir, Carménère, Grenache or a Merlot. Alberta is blessed with world-renowned waterfowl hunting opportunities, featuring long seasons and generous limits—take advantage of this bountiful resource.