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 

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Paul Liebrandt
December 2013

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Credit: © Chris Court

Recipe Summary

active:
30 mins
total:
3 hrs 30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Serve With

Steamed rice.

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