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
- Pre-Heat oven to 400.
- Put Duck Breast, skin-side up on a baking sheet. Lightly drizzle some olive oil over the skin
- 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.
- Remove skin from the Duck Breast and cut or shred into small pieces (about 1/2 inch)
- In a large skillet, add olive oil, onion, garlic and rosemary sprig. Saute for about 2 minutes. Remove rosemary sprig.
- Add celery and peppers. Saute for 3 more minutes or until they soften
- Add the sweet potatoes and duck. Mix around.
- Add the Hoisin Sauce. Saute for about 2 more minutes.
- Add the Parsley and mix around.
- Scoop Duck Hash into Lettuce leaves to form wraps
- Quack! that’s duck for “Enjoy!”