Description
This Chinese duck stir fry recipe features bold spices like cumin and chili, paired with tender duck breast for a quick and satisfying main dish. It’s a flavorful way to enjoy duck, inspired by traditional Chinese restaurant techniques.
Ingredients
Scale
- 1 duck breast (about 1 lb), skin removed, sliced against the grain into 1/8” (3mm) thick pieces
- Marinating:
- 2 teaspoons Shaoxing wine
- 1 teaspoon grated ginger
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
- Stir fry:
- 2 teaspoons Shaoxing wine
- 2 teaspoons soy sauce
- 1 teaspoon cumin powder
- 1/2 teaspoon chili flakes
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 thumb ginger, thinly sliced into coin sized pieces
- 2 scallions, sliced into 1/3” (1cm) pieces, white and green parts separated
- 4 cloves garlic, thinly sliced
- 4 to 5 dried chili peppers, halved and seeds removed
- 1/2 teaspoon ground Sichuan peppercorn
- 1 anaheim chili pepper (or other hot pepper you prefer) (Optional)
- 1/2 red bell pepper (or 1 whole pepper if not using chili pepper)
Instructions
- To marinate the duck: Combine the duck, Shaoxing wine, grated ginger, salt and cornstarch in a medium bowl. Mix well with your hands until the duck is evenly coated.
- Mix the 2 teaspoons of Shaoxing wine and 2 teaspoons soy sauce together in a small bowl.
- Combine the cumin powder, chili flakes and salt in another small bowl.
- To make the stir fry: Cook the sliced duck skin (if reserved) in a large skillet or wok over medium heat, until the oil has rendered and the skin has turned crispy. Remove and discard the dark skin, reserving the oil.
- Add the duck to the pan without overlapping. Sear until the bottom side turns golden brown, 1 to 2 minutes. Flip to cook the other side for another minute or so. Transfer the duck to a plate, reserving the oil in the pan.
- Add the ginger, garlic, dried chili peppers, and ground Sichuan peppercorns to the pan. Stir and cook over medium heat for 30 seconds, to release fragrance.
- Turn to medium-high heat and add the anaheim chili pepper and red bell pepper. Cook over medium-high heat for 1 minute, until al dente.
- Add back the cooked duck to the pan.
- Pour in the Shaoxing wine and soy sauce mixture.
- Sprinkle the cumin powder mixture evenly over everything.
- Cook and stir until evenly coated, 1 to 2 minutes.
- Turn to low heat and taste the duck. Sprinkle with more salt to adjust the seasoning if needed.
- Turn off the heat and transfer everything to a large serving plate. Serve hot as a main dish.
Notes
- To make the dish gluten-free: Use dry sherry to replace Shaoxing wine, and use tamari instead of soy sauce.
- Duck meat has a deeper flavor and richness that pairs well with bold spices like cumin and chili.
- The recipe uses duck breast, but leg or thigh meat can also be used.
- You can use pre-cooked duck meat by skipping the marinating step and adding it during the stir-frying process.
- Remove duck skin before stir-frying to avoid excess fat, or render it for duck fat to cook the stir fry in.
- Serve with steamed rice, noodles, or flatbreads.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 4.1 g
- Sodium: 661 mg
- Fat: 20.4 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 17.7 g
- Trans Fat: 0 g
- Carbohydrates: 13.3 g
- Fiber: 1.2 g
- Protein: 36.8 g
- Cholesterol: 100 mg