Thai Peanut Sauce is often a dipping sauce for chicken satay but chicken doesn't hold a candle to eating it with wild duck. The richness of the duck stands up perfectly to the strong Thai flavors making for a flavor-packed but weeknight-friendly meal. This is hands-down one of our favorite ways to eat wild duck.
Wild Duck with Thai Peanut Noodles
1 pkg soba noodles (or whole wheat noodles if you can't find soba noodles)
3 duck breasts, skinned and sliced into small chunks
1 carrot, shredded or julienned
2 green onions, sliced
small handful of cilantro, chopped
Thai Peanut Sauce (see below)
Bring a pot of water to a boil and salt well. Add soba noodles and cook until al dente. Sear duck meat in just a drizzle of olive oil, cooking to medium doneness, approximately 2-3 minutes per side. Drain noodles. Top noodles with meat and Thai Peanut Sauce. Add green onions, cilantro and carrots and serve.
Thai Peanut Sauce
2 cloves garlic, minced
1" piece of ginger, grated
1 tsp olive oil
1/3 C brown sugar
1/3 C soy sauce
1/3 C water
1/2 C lite coconut milk
1 C chunky peanut butter
2 tsp sriracha
In a small saucepan, combine garlic, ginger and oil.
Cook over medium-low heat until aromas start to release. Add soy sauce, water, lime juice and coconut milk. Whisk in brown sugar and peanut butter, letting peanut butter melt into sauce. Add sriracha sauce to taste. Sauce can be saved for up to 1 week and reheated to serve.