Picture Courtesy of Sara Salahub http://www.sarasalahub.com/

 

This recipe is inspired by one that I found on The Food Network – it makes a great appetizer or you could make it as a main meal.  You can use either Duck Legs or Duck Breasts to make this recipe.  I like the Duck Breasts because they are lean, similar to a chicken breast.  The interesting thing about Duck (or it was interesting to me) is that it’s a red meat so you only want to cook it to Medium-Rare.  The Muscovy Duck Breast is the most lean (40% leaner than Pekin or Moulard), but might be harder to find.  If you live in Toronto, they usually they have them at the Healthy Butcher.  

Ingredients (serves 6 people as appetizer)
– 1 Duck Breast – boneless, skin-on
– 1 head of iceberg lettuce – washed in cold water w/ leaves separated
– 1 Tbsp chopped/minced garlic
– 1 sprig of rosemary
– 1 small onion – chopped
– 1/2 red pepper – chopped
– 1/2 orange pepper – chopped (you can use 1 whole red pepper if you prefer)
– 1 small sweet potato – cooked (i like it roasted) and cut into small pieces (1/4 inch cubes)
– 1 rib of celery
– 2 Tbsp Wheat-Free Hoisin Sauce  (they sell this at Whole Foods – note that this does have a wee bit of sugar in it.  <1g per serving of duck hash.  If you wanted to avoid the sugar completely, you could probably use a combination of Tamari + Garlic + Ginger + Apple Cider Vinegar + Sesame Oil + Cayenne + other spices)
– 1/8 Cup parsley – chopped
– pepper to taste  (you don’t need salt if you’re using the Hoisin sauce)
– 2 Tbsp olive oil

Directions

  1. Pre-Heat oven to 400.
  2. Put Duck Breast, skin-side up on a baking sheet.  Lightly drizzle some olive oil over the skin
  3. Roast the Duck Breast in the oven for 20 minutes.  Remove and ‘tent’ with tin foil for 10-15 minutes.  This will get it to a nice medium-rare.  
  4. Remove skin from the Duck Breast and cut or shred into small pieces (about 1/2 inch)
  5. In a large skillet, add olive oil, onion, garlic and rosemary sprig.  Saute for about 2 minutes.  Remove rosemary sprig.
  6. Add celery and peppers.  Saute for 3 more minutes or until they soften
  7. Add the sweet potatoes and duck.  Mix around.
  8. Add the Hoisin Sauce.  Saute for about 2 more minutes.
  9. Add the Parsley and mix around.
  10. Scoop Duck Hash into Lettuce leaves to form wraps
  11. Quack!  that’s duck for “Enjoy!”

 

Picture Courtesy of Sara Salahub http://www.sarasalahub.com/