Made this dish at work Friday night as part of an Asian food banquet for 240.
Needless to say we multiplied the amounts out quite a bit for it but here is the original recipe from www.deltawaterfowl.org
Duck Stir-Fry
Let’s face it—not everyone likes the taste of wild duck.
This stir-fry recipe has converted many a duck-hater into a duck-lover. Stir-fry is easy to make and can be fixed with a seemingly endless array of ingredients. Here’s a recipe for stir-fry we really enjoy. This recipe feeds two people with big appetites. To feed more, increase the amounts accordingly.
Start with the breast meat from two small or one large duck. Trim the silver skin and cut the meat into small chunks. In a bowl large enough to hold the meat, make a marinade by mixing:
* 1 tablespoon cornstarch
* 2 tablespoons white wine
* 1 tablespoon soy sauce
* 1 tablespoon oyster sauce
* 1 teaspoon salt
* 1 teaspoon sugar
Stir the duck into the marinade, cover with Saran Wrap and refrigerate for at least an hour. Before you complete the dish, it’s a good idea to have the following ingredients ready to go.
When it’s time to prepare the dish, heat a wok until it’s very hot, then add:
* 3 tablespoons wok oil (or peanut oil)
* 2 cloves of garlic, minced
* 1 tablespoon of ginger, chopped
* The duck meat
When the meat is nicely seared on all sides, add:
* 2/3 cup duck stock (or canned chicken broth) [I actually used homemade vegetable stock]
Allow the stock to bubble for 5 minutes, then add:
* 20 snow pea pods
* 1 cup of julienne carrot (cut to matchstick size)
* 1 cup of mushrooms, sliced
* 1 cup of onion, sliced
* 1⁄2 cup water chestnuts
* 1⁄2 cup bean sprouts
* 1 cup red bell pepper, sliced thin
Allow the stock to reduce and the vegetables to cook, then stir in a mixture of:
* 1 tablespoon brown sugar
* 1 tablespoon of ketchup
* 1 tablespoon of sesame oil
* 1 tablespoon of soy sauce
* 1⁄2 teaspoon of red pepper flakes
* A dash of garlic salt
* 1⁄4 cup scallions, chopped
Off heat and allow to rest for a few minutes. Serve with your favorite rice.
Needless to say we kept the skin for rendering and future confit applications!
Needless to say we multiplied the amounts out quite a bit for it but here is the original recipe from www.deltawaterfowl.org
Duck Stir-Fry
Let’s face it—not everyone likes the taste of wild duck.
This stir-fry recipe has converted many a duck-hater into a duck-lover. Stir-fry is easy to make and can be fixed with a seemingly endless array of ingredients. Here’s a recipe for stir-fry we really enjoy. This recipe feeds two people with big appetites. To feed more, increase the amounts accordingly.
Start with the breast meat from two small or one large duck. Trim the silver skin and cut the meat into small chunks. In a bowl large enough to hold the meat, make a marinade by mixing:
* 1 tablespoon cornstarch
* 2 tablespoons white wine
* 1 tablespoon soy sauce
* 1 tablespoon oyster sauce
* 1 teaspoon salt
* 1 teaspoon sugar
Stir the duck into the marinade, cover with Saran Wrap and refrigerate for at least an hour. Before you complete the dish, it’s a good idea to have the following ingredients ready to go.
When it’s time to prepare the dish, heat a wok until it’s very hot, then add:
* 3 tablespoons wok oil (or peanut oil)
* 2 cloves of garlic, minced
* 1 tablespoon of ginger, chopped
* The duck meat
When the meat is nicely seared on all sides, add:
* 2/3 cup duck stock (or canned chicken broth) [I actually used homemade vegetable stock]
Allow the stock to bubble for 5 minutes, then add:
* 20 snow pea pods
* 1 cup of julienne carrot (cut to matchstick size)
* 1 cup of mushrooms, sliced
* 1 cup of onion, sliced
* 1⁄2 cup water chestnuts
* 1⁄2 cup bean sprouts
* 1 cup red bell pepper, sliced thin
Allow the stock to reduce and the vegetables to cook, then stir in a mixture of:
* 1 tablespoon brown sugar
* 1 tablespoon of ketchup
* 1 tablespoon of sesame oil
* 1 tablespoon of soy sauce
* 1⁄2 teaspoon of red pepper flakes
* A dash of garlic salt
* 1⁄4 cup scallions, chopped
Off heat and allow to rest for a few minutes. Serve with your favorite rice.
Needless to say we kept the skin for rendering and future confit applications!
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)