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Duck-and-Shrimp Stir-Fry
© Chris Court

Duck-and-Shrimp Stir-Fry

  • ACTIVE: 30 MIN

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

  1. 1/2 small red onion, minced
  2. 3 garlic cloves, minced
  3. 2 red Thai chiles, seeded and cut into thin strips
  4. 1/2 teaspoon coriander seeds, crushed
  5. 1 teaspoon sesame seeds
  6. 2 tablespoons soy sauce
  7. 1 tablespoon honey
  8. 1 pound duck breast, skin discarded and meat cut into 1/2-inch pieces
  9. 12 large shrimp, shelled and deveined (about 10 ounces)
  10. Sea salt
  11. 1/4 teaspoon cumin seeds
  12. 2 tablespoons peanut or canola oil
  13. 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.
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