Description
This Chinese duck stir fry recipe features tender duck breast seasoned with bold spices like cumin and chili, along with aromatic ginger and garlic. It’s a quick and satisfying main dish perfect for a weeknight meal, offering a flavorful alternative to restaurant takeout.
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 tablespoons vegetable oil (rendered from duck skin)
- 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)
- 2 teaspoons Shaoxing wine
- 2 teaspoons soy sauce
- 1 teaspoon cumin powder
- 1/2 teaspoon chili flakes
- 1/4 teaspoon salt
Instructions
- To marinate the duck: Combine the sliced duck, 2 teaspoons Shaoxing wine, 1 teaspoon grated ginger, 1/4 teaspoon salt, and 2 teaspoons cornstarch in a medium bowl. Mix well with your hands until the duck is evenly coated.
- To prepare for stir fry: Cook the sliced duck skin 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 rendered oil in the pan.
- Sear the duck: Add the marinated duck to the hot pan with the reserved oil without overlapping. Sear until the bottom side turns golden brown, about 1 to 2 minutes. Flip to cook the other side for another minute or so. Transfer the seared duck to a plate, leaving the oil in the pan.
- Cook aromatics and spices: Add the sliced ginger, garlic, halved dried chili peppers, and ground Sichuan peppercorns to the pan. Stir and cook over medium heat for 30 seconds until fragrant.
- Cook vegetables: Turn to medium-high heat and add the anaheim chili pepper (if using) and red bell pepper. Cook for 1 minute until al dente.
- Combine and finish: Add the seared duck back to the pan. In a small bowl, mix together 2 teaspoons Shaoxing wine and 2 teaspoons soy sauce. Pour this mixture over the duck and vegetables. Sprinkle the cumin powder, chili flakes, and 1/4 teaspoon salt evenly over everything. Stir to coat and cook for 1 to 2 minutes until evenly combined.
- Adjust seasoning: Turn to low heat and taste the duck. Add more salt if needed to adjust the seasoning.
- Serve: Turn off the heat and transfer the Chinese duck stir fry to a large serving plate. Serve hot.
Notes
- For a gluten-free version, substitute dry sherry for Shaoxing wine and tamari for soy sauce.
- If using pre-cooked duck meat, skip the marinating step and add it directly during the stir-frying process.
- The duck skin can be rendered separately to provide cooking oil and crispy bits for the stir fry.
- 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
- Carbohydrates: 13.3 g
- Fiber: 1.2 g
- Protein: 36.8 g