R2R Garlic Ginger Duck or Pheasant is a recipe my wife designed. This time of year we are eating a lot of what we harvest in the fall and winter. Pheasant and Duck is a favorite in our household. My wife has made this recipe many times and we want to share it with you!
2 T. canola oil
2 T minced fresh ginger
4 large cloves of garlic chopped
1 c. shredded carrot
1 large onion chopped
1 t. Tumeric
½ t. smoked paprika
2 large tomatoes diced or 1 small can of whole or diced tomato
3 T. ketchup
1 lb duck or pheasant cut in small pieces
Salt and pepper
½ c. chopped fresh cilantro leaves
Heat oil in a large non-stick skillet or wok over medium heat. Add in 1st 4 ingredients and let soften for about 6 min.
Add salt, pepper, turmeric, paprika and continue cooking. Add in meat, tomatoes and ketchup and continue to cook for 12 minutes.
Pierce the meat to check for doneness. Taste and add salt and pepper if needed. Take off heat, sprinkle cilantro on top and serve.
Variations:
- Substitute homemade sausage for the poultry.
- Add in cooked rice.
- Serve over pasta noodles.
