If you’re looking for a top-notch recipe everyone will love, Duck Pepper Steak with Noodles is a waterfowl win. Just don’t serve it if you’re planning for leftovers. There won’t be any leftovers with this dish.
by Tiffany Haugen
This time of year, we eat a lot of fresh duck. Thinly slicing the breast meat and cooking it hot and fast results in tender, tasty birds. Whenever I prepare this recipe for the family, there are never any leftovers. It works great with ducks and geese.
We like eating waterfowl fresh, not freezing and then cooking them, as this creates a gamey flavor. Be sure to clean all waterfowl breast meat of bloodshot prior to cooking, as this will result in a game taste. Slow-cook the legs and thighs in a crockpot.
What You Need
- 2-4 duck breasts (about a pound)
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry or red wine
- 1 tablespoon sesame oil
- 1 teaspoon puréed garlic
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive or coconut oil
- 1 yellow onion, sliced
- 1 red or yellow bell pepper, sliced
- 1/2 teaspoon salt
- 1/2 cup chopped green onion or chives
- 1 tablespoon toasted sesame seeds
- Cooked noodles of choice
The Directions
In a medium bowl, mix soy sauce, sherry, sesame oil, garlic, and black and red pepper flakes until thoroughly combined. Slice waterfowl breasts across the grain into thin strips and add to the brine. Let sit at room temperature for 30 minutes (or refrigerate for up to 8 hours).
In a large skillet, sauté onions and bell pepper over medium-high heat in olive or coconut oil for 2-3 minutes. Add salt. Push onions and peppers aside and add sliced waterfowl to the pan. Spread the meat out in a single layer. Once waterfowl begins to brown, turn over and brown the other side. Do not overcook waterfowl, as the flavor will become stronger the more it is cooked. Once browned, mix the meat into onion and peppers, and add green onions and chives. Serve over noodles and garnish with toasted sesame seeds.
Note: For signed copies of Tiffany Haugen’s popular book, Cooking Game Birds, visit scotthaugen.com
