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Ingredients

• 2 Skinless Mallard Breast Halves (or 4 -6 Breast Halves from smaller ducks. Teal, Widgeon, etc)
• marinade
• 2 Tbls soy sauce
• 2Tbls canola oil
• 2 Tbls cornstarch
• ********************
• Sauce
• ½ cup "Low Sodium" chicken broth
• 3 Tbls soy sauce
• 2 Tbls Sherry
• 1 ½ Tbls red wine vinegar
• 2 Tsp corn Starch
• 3 Tsp light brown sugar
• 1 Tsp toasted sesame oil
• *******************
• 2 Tbls olive oil
• ½ cup Fresh ginger, ¼ inch dice
• 1-3 dried Hot Red Chiles, seeded and crushed
• ½ cup unsalted dry roasted peanuts. (I crush mine a little.)
• ½ cup Chopped scallions
• ***********************
• 1 Recipe Lebanese Style rice (Posted in my recipes)
• ************************
• Garnish
• Chopped scallions or parsley

Description

This Is My "go To" Recipe When We Want A Hot Meal After A Cold Wet Day In The Blind. The Marinade And Sauce Can Be Put Together A Day Ahead And Packed In A Cooler. Once The Duck Breasts Are Cleaned And Ready, Throw Them In The Marinade For 30

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