Sesame Coated Diver Duck Appetizer with Spicy Mayonnaise

Let’s face it.  Old Squaws and Eiders don’t taste like corn-fed mallards.  Sometimes, it takes a little extra effort to make some of the more “pronounced” tasting ducks fit for the table.  In general, the darker the meat, the stronger the flavor.  It’s been my experience that stuffing the whole birds with onions and here’s how to get the most out of dark diver breasts.  (The legs and thighs should be roasted and slow-cooked until they are fall-off-the-bone tender.)

Sesame Coated Diver Duck Appetizer with Spicy Mayonnaise


  • 2 cups diver duck breasts skin removed
  • 1 cup soy sauce
  • 2 tablespoons toasted sesame oil
  • ¼ cup rice vinegar
  • 2 tablespoons DU Apricot Wasabi Sauce!
  • 1 teaspoon fresh ground black pepper
  • ½ cup Dijon mustard
  • 1 cup sesame seeds
  • vegetable or peanut oil
  • 12 – 15 wooden skewers soaked in water for 30 minutes

Spicy Mayonnaise

  • ½ cup mayonnaise
  • 1 teaspoon toasted sesame oil
  • 1-2 tablespoons Sriracha Asian Chili Garlic Sauce or substitute your favorite hot sauce
  • 1 teaspoon lime juice


  • Remove the skin. Diver skin can taste pretty funky. If you want to add some fat and flavor, wrap it bacon.
  • Trim away any gristly areas on the underside of the breast.
  • Slice duck into finger-width strips. Combine soy sauce with next 4 ingredients in a medium bowl. Add duck and toss to coat. Cover and marinade for 2 – 4 hours. Remove from marinade and coat with mustard. Roll pieces in sesame seeds. Heat a thin layer of oil in a medium heat skillet. Add duck and brown lightly on all sides, about 3 – 4 minutes total cooking time. Remove duck and skewer with wooded skewers. Arrange on a platter and drizzle Spicy Mayonnaise over.

Mayonnaise Instructions

  • Whisk all ingredients together until smooth. Place in a zipper-lock plastic bag. Cut a tiny piece of the corner off of the bag and pipe a thin stream of the mayonnaise over skewered duck.

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