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
1/2 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)
1/4 teaspoon cumin seeds
2 tablespoons peanut or canola oil
Small cilantro leaves, for garnish
How to Make It
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.
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.
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.
Season with sea salt and transfer to a serving plate.
Scatter the toasted cumin on top and garnish with the cilantro leaves.
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