Spiced Duck & Vegetable Stir Fry

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Last Updated on January 12, 2020 by Chef Mireille

Spiced Duck & Vegetable Stir Fry is a quick recipe. Easy dinner within a 1/2 hour.

 

Duck Stir Fry

This is the very first duck recipe I’ve posted. However, I like duck a lot. Duck a l’Orange is probably the most popular duck recipe internationally. Except for once when I was in culinary school, that is not the most common duck preparation in my mind. Duck Curry is one of the most popular curries in the Caribbean. When I think of duck, I first think of Caribbean curries and secondly, think of Chinese roast duck.

Duck has a very thick layer of skin. If you do not know how to render it correctly, your food can end up very fatty and greasy. This recipe is an easy introduction to duck because it only uses the duck breast, without having to worry about rendering the fat from the skin.

IN THE MAKING – HOW TO MAKE SPICED DUCK & VEGETABLE STIR FRY

duck -edit

To serve, garnish with sesame seeds.

Duck Green Tea Noodles -edit

I served it with green tea noodles.

duck stir fry -edit

 

Spiced Duck & Vegetable Stir Fry
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Spiced Duck & Vegetable Stir Fry

Easy weeknight dinner done within 1/2 hour.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Duck
Cuisine: Asian
Servings: 4
Calories: 293.36kcal

Ingredients

  • 8 oz. boneless duck breast
  • 1 1/2 teaspoons five spice powder
  • 2 tablespoons oil
  • 1 thinly sliced onion
  • 1/2 cup thinly sliced shitake mushrooms
  • 2 thinly sliced celery stalks
  • 1 pear peeled, cored and diced
  • 1 8 oz. can sliced water chestnuts drained
  • salt to taste
  • 1 tablespoon + 2 teaspoons honey
  • 4 tablespoons rice wine vinegar
  • 1 tablespoon + 2 teaspoons soy sauce
  • 4 cups thinly sliced bok choy
  • 2 cups bean sprouts.
  • 2 tablespoons toasted sesame seeds

Instructions

  • Remove the skin from the duck and discard. Thinly sliced the duck. Sprinkle with the 5 spice powder and toss to coat.
  • Heat oil in a wok or a large skillet. Add duck and stir fry for 3 minutes.
  • Add onion, mushrooms and celery. Stir fry until vegetables soften and start to change color, about 3-5 minutes. Add pear, water chestnuts and salt. Stir to combine.
  • Add honey, vinegar and soy sauce. Stir to combine. It will take about 1 minute for the sauce to come to a boil.
  • Add bok choy and bean sprouts. Cook on high until bok choy wilts, about 2 minutes.
  • To serve, garnish with sesame seeds.

Nutrition

Calories: 293.36kcal | Carbohydrates: 32.83g | Protein: 16.49g | Fat: 12.2g | Saturated Fat: 1.7g | Sodium: 907.06mg | Fiber: 6.52g | Sugar: 18.21g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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