Spaniel Posted November 16, 2009 Report Share Posted November 16, 2009 I am planning on cooking wigeon breasts for tea tomorrow, thought about slicing them up and pan frying them in the wok with some sliced peppers and onions and garlic.... But i want to make some sort of sauce to be able to dip the meat into.... any ideas on what to try Quote Link to comment Share on other sites More sharing options...
vulpicide Posted November 16, 2009 Report Share Posted November 16, 2009 Chop fresh coriander garlic chilli ginger as much or as little as you like, Juice off 1 lime and some thai fish sauce mix and leave for at least one hour Quote Link to comment Share on other sites More sharing options...
pedro222 Posted November 16, 2009 Report Share Posted November 16, 2009 Plum sauce is nice mate Quote Link to comment Share on other sites More sharing options...
ollie Posted November 16, 2009 Report Share Posted November 16, 2009 Agree with Pedro has to be Plum Sauce, I make quite a lot of stir frys with the mallard I shoot and always use Plum Sauce. Quote Link to comment Share on other sites More sharing options...
Piebob Posted November 17, 2009 Report Share Posted November 17, 2009 Plum sauce, or a hoisin sauce or dip. Think you you can just buy hoisin sauces and dips if you can't be bothered making some up - that's the sauce you get with Chinese Roast duck, pancakes, cucumber, spring onions. Quote Link to comment Share on other sites More sharing options...
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