Spicy Wasabi Sweet and Sour Duck Breast

If your duck tastes like liver, you’ve done something wrong. Brining is the key. Watch this video on how I show how quick you should be searing your duck and the brining tips I use every day for the perfect tasting duck.

Spicy Wasabi Sweet andSour Duck Breast


  • 2 cups trimmed boneless duck breasts sliced diagonally into 1/4 inch thick strips
  • 1 tablespoon peanut oil
  • 2 tablespoons low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1 1/2 tablespoons apricot preserves
  • 1 tablespoon pickled or fresh ginger minced
  • 1 red bell pepper cut into thin strips
  • 1 tablespoon lime juice
  • 1 tablespoon prepared wasabi paste
  • 2 green onions chopped
  • 1 cup fresh mango peeled, seeded and diced
  • 4 cups warm steamed rice


  • Heat oil in a wok or large skillet over medium-high heat. Add meat and stir-fry 1 minute. Add soy sauce and next 5 ingredients. Stir-fry 2 minutes more. Add prepared wasabi to taste, start with 1 teaspoon and add more to taste. Add onions and mango and cook 30 seconds more. Mound rice on plates and spoon duck mixture over.

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