Fall is here, and so is fall food! At our house, that has typically meant soups and stews, as well as more pot pie and other baked dishes – things that are too hot to cook, much less eat, during a southern summer. But since moving to duck hunting country (people come to our go-to-the-middle-of-nowhere-and-turn-left home from all over the place to duck hunt!!), we’ve learned that fall means learning new ways to use duck as well.
Sometimes we just shred it and mix it in with our pulled turkey or chicken for pot pies, soups, etc. But, last fall I discovered what has become our favorite duck dish. In fact, I happened upon it quite by accident. I had defrosted duck and leftover noodles that really needed to be used. I just needed some way to make it into a saucy skillet dish. So, I grabbed the first sauce that had the right smell! (No, I don’t mean the other sauces in our fridge were bad – they just didn’t smell like they’d go with duck.) It ended up being mandarin sauce. The improvisation was a hit, and now it is a big request!
And for those of you who don’t like the gamey taste of wild duck, let me give you a hint: any sort of Oriental sauce, especially something strong and thick like teriyaki or mandarin, works wonders for flavor!
So, here you go…our favorite accidental fall recipe.
4 duck breasts, cut into bite-sized chunks
12 ounces garden rotini or egg noodles
1/3-1/2 cup Panda Express Mandarin Sauce**
1/3 cup water
2 cups frozen broccoli
-Cook rotini/egg noodles separately, according to package directions.
-Using a small amount of olive oil, cook duck chunks in a large, deep skillet until browned.
-Add noodles, sauce, water, and broccoli. Cover and continue cooking over medium heat until broccoli is tender, 6-10 minutes.
**We’ve discovered that the mandarin sauce can be hard to find. I found a recipe online, but haven’t tried it yet. I’ll go ahead and share it, just in case!