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Duck-and-Shrimp Stir-Fry

For his powerful stir-fry, chef Paul Liebrandt marinates duck breast and shrimp in honey, soy and chiles so they're sweet, salty and spicy. The duck and shrimp are quickly stir-fried with aromatic toasted cumin seeds.

Slideshow: Stir-Fry Recipes

  • Total Time:
  • Servings: 4

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  • 1/2 small red onion, minced
  • 3 garlic cloves, minced
  • 2 red Thai chiles, seeded and cut into thin strips
  • 1/2 teaspoon coriander seeds, crushed
  • 1 teaspoon sesame seeds
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 pound duck breast, skin discarded and meat cut into 1/2-inch pieces
  • 12 large shrimp, shelled and deveined (about 10 ounces)
  • Sea salt
  • 1/4 teaspoon cumin seeds
  • 2 tablespoons peanut or canola oil
  • Small cilantro leaves, for garnish


  1. In a large bowl, combine all of the ingredients except the salt, cumin seeds, peanut oil and cilantro. Season with a pinch of salt and toss to evenly coat the duck and shrimp. Cover and marinate in the refrigerator for 3 hours.
  2. Meanwhile, in a small skillet, toast the cumin seeds over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer to a small bowl and let cool.
  3. In a wok, heat the peanut oil until shimmering. Add the duck and shrimp and stir-fry over high heat until the duck is golden and medium-rare and the shrimp are just cooked through, about 3 minutes.
  4. Season with sea salt and transfer to a serving plate.
  5. Scatter the toasted cumin on top and garnish with the cilantro leaves.

Serve With

Steamed rice.

Contributed By Photo © Chris Court Published December 2013

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