What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.
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4 duck breast, skin on or off, doesn't matter
1/4 cup Hoison Sauce
2 tbsp lemon juice, freshly squeezed, none of that artificial stuff
2 tbsp brown sugar
2 tbsp thai fish sauce
1 stalk lemon grass, minced
2 tbsp minced ginger
2 clove garlic
In a bowl, mixed together the hoison sauce, fish sauce, lemon juice,ginger, lemon grass, garlic and sugar and whisked until combined. Pour into a plastic ziplock bag and place breast and let marinade for 2 hours. Heat up the grill and cook til medium rare to medium. Serve over hot jasmine rice. Pairs great with pinot noir.
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sounds like an interesting take, i will have to try it out
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Fish sauce can be replaced by fish ducks as well. Works well when your buddies yell "greenheads to the left, take'em", and down come 2 mergansers!!
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