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.
Servings: 4 people
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
- ½ teaspoon black pepper
FOR THE REST OF THE CHINESE DUCK STIR FRY
- ½ 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
- ½ teaspoon black pepper
- 1 ½ 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 ¼-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 ½ 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.
