Easy Chinese Duck Stir Fry Recipe
Easy Chinese Duck Stir Fry Recipe that combines duck breast, veggies, and a comforting stir fry sauce that all comes together in less than 30 minutes.COOKING CHINESE FOOD AT HOMESome of you may have the illusion that us food bloggers are spending hours and hours cooking dinner for our family every single night. I will gladly dispel that myth and tell you that as a husband and father I prefer a quick and simple 30-minute meal on a busy weeknight just like many of you.We all know the danger of walking into a grocery store while hungry. And the same thing will happen when trying to order off a Chinese takeout menu while you yourself are starving and trying to appease every single family member's taste buds.An easy solution is taking those same delicious flavors of a Chinese takeout stir fry sauce recipe and making the stir fry sauce ourselves at home.What makes this the best Chinese duck stir fry recipe is that it’s got lean duck breast and veggies, is healthier and cheaper than takeout, and is ready in less than 30 minutes. Does simple family weeknight dinner get any better? Thinly sliced marinated duck breast and tender veggies and plenty of sauce!TIPS FOR MAKING THE BEST CHINESE DUCK STIR FRY1. Make sure to cut the duck breast very thinly and slice against the grain. All this means is that you’re cutting in the opposite direction of the lines (muscle fiber) that run down the meat, like skipping across train tracks. If you are using wild duck from a hunt, this is the perfect opportunity to run your fingers across the thin slices and check for BB's.2. Prep everything ahead of time since making a stir fry goes very quickly once you get started cooking.3. Don’t be afraid to cook it over high heat! A wok or large nonstick skillet works great for this. However, be mindful to not overcook the duck breast. Duck breast is supposed to be cooked like a steak, somewhere between medium rare to medium. WHAT TO SERVE WITH CHINESE DUCK STIR FRYI like a long-grain white rice like jasmine rice. Brown rice would work well too. You can also serve over your favorite noodles like ramen, rice noodles, or even spaghetti.STORING AND EATING LEFTOVER STIR FRY– Leftover stir fry will keep for 3 to 4 days in an airtight container in the refrigerator.– Reheat leftovers in a covered saucepan on the stovetop or in the microwave over a low heat until warmed through.– You can freeze leftover stir fry but be aware the veggies will soften up.HOW TO MAKE CHINESE DUCK STIR FRY SAUCE RECIPE1. On a cutting board, use a sharp knife to slice the duck breast against the grain into 1/4-inch-thick slices. Again, if you are using wild duck from a hunt, this is the perfect opportunity to run your fingers across the thin slices and check for BB's.2. In a mixing bowl, add the sliced duck, water, cornstarch, sesame oil, oyster sauce, and black pepper. Rub the marinade ingredients into the duck with your hands until the duck has absorbed all the liquid. Set aside for 10 minutes.3. Prepare the duck stir fry sauce mixture. In a small bowl, add the chicken broth, oyster sauce, soy sauce, sesame oil, and sugar. Stir everything together until well-combined and set aside.4. Place a wok or large frying pan on the stovetop over high heat. Add 2 tablespoons of oil, and then add all of the duck in a single layer. Sear the duck for 1 minute on the first side, flip the slices over, then cook for another 1 minute. Turn off the heat, remove the duck from the wok or pan, and set aside. 5. Without washing the wok, turn on the heat to medium. Add another tablespoon of oil, along with the onion and garlic. Fry for 1 minute, stirring constantly.6. Add the peppers and celery, along with 1/4 teaspoon black pepper. Fry for another 1 minute, stirring constantly.7. Pour in the stir fry sauce mixture. Use a spatula to stir the sauce around the sides of the pan to deglaze, and let it come to a simmer.8. Stir up the cornstarch and water slurry and drizzle the mixture into the sauce while stirring constantly. Allow the stir fry sauce to simmer for about 30 seconds until thick. Toss in the duck and its juices. Fry until the duck is coated in the sauce and the stir fry sauce is thickened.9. Serve with cooked rice or noodles.MORE DUCK RECIPESIf you are looking for more great ways to use some of that duck in your freezer, be sure and check out some of our favorite duck recipes:– Duck Soup– Cajun Duck Etouffee– Duck Pizza– Stuffed Mushrooms with Duck Hearts– Duck Gumbo– Fried Duck GizzardsOr see all my Goose and Duck Recipes here.COME DUCK HUNTING IN NORTH DAKOTAIf you would like to come to North Dakota and experience a great duck hunt, check out the North Dakota Game & Fish Department website.And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYSign up here to receive a new recipe in your email inbox every Tuesday morning!If you make this Easy Chinese Duck Stir Fry Recipe, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! When you post a pic of your finished dish on Instagram, be sure and use the hashtag #wildgameandfish and then tag me @wildgameandfish so I can share it on my Instagram stories.If you have another favorite way to cook ducks you'd love to share, I'd love to hear about it. You can email me at: [email protected]Did you enjoy this Easy Chinese Duck Stir Fry Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
FOR THE DUCK
- 1 pound boneless, skinless duck breasts (from 2 mallards or similar size ducks or 4 teal)
- 3 Tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon sesame oil
- 1 Tablespoon oyster sauce
- 1/2 teaspoon black pepper
FOR THE REST OF THE CHINESE DUCK STIR FRY
- 1/2 cup chicken broth
- 1 Tablespoon oyster sauce
- 2 Tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 3 Tablespoons canola oil or vegetable oil, divided
- 1 large yellow onion, cut into wedges
- 2 Tablespoons minced garlic
- 1 bell pepper, cut into 1-inch pieces
- 2 celery stalks, thinly sliced at an angle
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons cornstarch (mixed with 2 tablespoons water to form a cornstarch slurry)
Instructions
- Come to North Dakota and go duck hunting.
- Gather the rest of your ingredients for the duck marinade.
- On a cutting board, use a sharp knife to slice the duck breast against the grain into 1/4-inch-thick slices. If you are using wild duck from a hunt, this is the perfect opportunity to run your fingers across the thin slices and check for BB's.
- In a mixing bowl, add the sliced duck, water, cornstarch, sesame oil, oyster sauce, and black pepper. Rub the marinade ingredients into the duck with your hands until the duck has absorbed all the liquid. Set aside for 10 minutes.
- Meanwhile, prepare the duck stir fry sauce mixture. In a small bowl, add the chicken broth, oyster sauce, soy sauce, sesame oil, and sugar. Stir everything together until well-combined and set aside.
- Place a wok or large frying pan on the stovetop over high heat. Add 2 tablespoons of canola or vegetable oil, and then add all of the duck in a single layer. Sear the duck for 1 minute on the first side, flip the slices over, then cook for another 1 minute. Turn off the heat, remove the duck from the wok or pan, and set aside.
- Without washing the wok, turn on the heat to medium. Add another 1 tablespoon of canola oil or vegetable oil, along with the onion and garlic. Fry for 1 minute, stirring constantly.
- Add the peppers and celery, along with 1/2 teaspoon black pepper. Fry for another 1 minute, stirring constantly.
- Pour in the stir fry sauce mixture. Use a spatula to stir the sauce around the sides of the pan to deglaze, and let it come to a simmer.
- Stir up the cornstarch and water slurry and drizzle the mixture into the sauce while stirring constantly. Allow the sauce to simmer for about 30 seconds until thick. Toss in the duck and its juices. Fry until the duck is coated in the sauce and the sauce is thickened.
- Serve with cooked rice or noodles.
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