My F&W
quick save (...)
Peking Duck Stir-Fry
© Rick Lew

Peking Duck Stir-Fry

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY

Ken Hom is the authority on Chinese stir-frying—he's written four books on the subject. So when Hom replaced chicken with meatier, richer duck breasts in a stir-fry, we knew it would be a good idea: The duck has enough flavor to stand up to the mix of chiles, garlic and peanuts here.

  1. 2 tablespoons soy sauce
  2. 1 tablespoon Shaoxing cooking wine or dry sherry
  3. 1 tablespoon Asian sesame oil
  4. 1 tablespoon cornstarch
  5. Salt
  6. Four skinless, boneless Pekin duck breasts (6 ounces each), cut crosswise into 1/2-inch-thick slices
  7. 3 tablespoons vegetable oil
  8. 4 large garlic cloves, thinly sliced
  9. 1 large shallot, thinly sliced
  10. 1 jalapeño, seeded and thinly sliced
  11. 1 red chile, seeded and thinly sliced
  12. 2 teaspoons sugar
  13. 1/2 cup chicken stock or water
  14. 1/4 cup salted, roasted peanuts
  15. 2 tablespoons chopped cilantro
  1. In a medium bowl, stir 1 tablespoon of the soy sauce with the wine, sesame oil, cornstarch and a pinch of salt. Add the duck and turn to coat. Let the duck marinate for 10 minutes.
  2. In a large skillet or a wok, heat the oil. Add the duck; reserve any excess marinade. Cook over high heat until medium-rare, about 2 minutes per side. Transfer to a plate.
  3. Add the garlic, shallot, jalapeño and chile to the skillet and cook over moderately high heat, stirring, until golden, about 2 minutes. Add the remaining 1 tablespoon of soy sauce, the reserved marinade, the sugar and the stock and stir-fry, scraping up the browned bits on the bottom of the skillet. Return the duck to the skillet and stir-fry for 30 seconds. Remove from the heat and stir in the peanuts. Transfer to plates, sprinkle with the cilantro and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.