Bang Bang Duck

Brenda Washnock


Fried Duck: 6 boneless duck breasts, skin removed

2 cups buttermilk

½ cup sriracha sauce

2 tablespoons cornstarch

3 cups Martha White Cotton Country Cornbread mix

1 tablespoon Chinese 5 spice

48 ounces canola oil


Napa Cabbage with Spicy Garlic Dressing:

2 tablespoons minced garlic

6 scallions, finely chopped

4 tablespoons soy sauce

2 tablespoons toasted sesame oil

2 tablespoons water

2 teaspoons red pepper flakes

1 teaspoon granulated sugar

3 tablespoons vegetable oil

3 pounds thinly sliced Napa cabbage

1 tablespoon salt


Bang Bang Sauce:

¾ cup mayonnaise

3 tablespoons sriracha sauce

2 tablespoons honey


Finishing ingredients:

6 scallions, greens only, sliced into strips with negi cutter, drop in cold water

6 Serrano peppers sliced thin horizontally


Fried Duck:

1. Fill 14 inch Lodge Cast Iron skillet with 48 ounces canola oil. Attach deep fry thermometer to edge of skillet. Begin heating at medium temp to get oil to 325-350 and hold there for 5 minutes before adding duck.

2. With sharp knife remove the skin from duck breast and discard. Slice duck breasts into 1 inch cubes.

3. In a medium bowl and using a whisk combine buttermilk, ½ cup sriracha sauce and 2 tablespoons cornstarch. Add duck.

4. On a small baking sheet combine 3 cups Martha White Country Cornbread mix and 1 tablespoon Chinese 5 spice using a flat whisk.

5. Remove duck from liquid a few at a time, place in cornbread mix, then place in heated skillet. Arrange in a clockwise direction starting at 12:00 to help remember which duck went in the oil first. If the oil temperature starts to drop to less than 325 cease adding duck and finish existing duck. With the first cubes in the oil set timer to 4 minutes. Turn the duck over with spider strainer in the same direction starting at 12:00 close to halfway through in the given 4 minutes. Remove duck to a baking sheet lined with paper towels after 4 minutes. After the first round of duck cubes is removed from the oil begin the next batch as the temp stabilizes between 325 and 350.


Napa Cabbage with Spicy Garlic Sauce:

1. In a bowl combine garlic, scallions, soy sauce, sesame oil, water, red pepper flakes, and sugar.

2. Heat a Lodge 14 inch cast iron skillet with 3 tablespoons vegetable oil to 225-250 degrees on infrared thermometer. Add sliced Napa cabbage, sprinkle with 1 tablespoon salt.

3. Using tongs to stir, cook until the cabbage is just wilted, 5-8 minutes.

4. Remove from skillet to a large bowl and pour the dressing over the cabbage and toss gently until combined.


Bang Bang Sauce: Combine Mayonnaise, sriracha, honey in a bowl and whisk until smooth. Pour into a squirt bottle.


Building the dish: Arrange a cup or more of Napa cabbage with spicy garlic dressing in an individual shallow bowl. Top with cubes of duck. Drizzle with bang bang sauce. Top with slices of Serrano peppers, 1 slice per cube of duck. After drying curly scallions place a mound on top.


6 servings