Duck stir fry is a dish that Chinese language eating places usually use to utilize scraps. For instance, with regards to Peking duck, solely the very best components are carved and served on an ideal platter. Cooks usually take away the remainder of the meat from the duck bones and make it into colourful stir fries with daring seasonings. It’s a very satisfying and daring dish that shares the same taste profile with Cumin Lamb.
After I order Chinese language takeout, I usually go for the duck stir fry as a result of it retains a lot better than roast duck and it’s less expensive. The daring and heat spices, ginger, cumin and chili, work superbly with the wealthy and presumably gamey duck, making it an ideal major dish alongside steamed rice.
Elements
Varieties of duck meat you should utilize on this dish
This recipe makes use of duck breast, which is probably the most generally out there reduce that I can discover within the US. Nonetheless, different components reminiscent of leg and thigh meat are nice as properly. You can even use cooked duck meat to make this dish by skipping the marinating and instantly including the cooked duck through the stir frying course of.
Why daring spices work with duck
Duck meat has a deeper taste than most poultry, with simply sufficient fattiness to hold the spices with out being overwhelming. Within the northern and western areas of China, notably in Xinjiang delicacies, cumin and chili are staples used to season lamb and beef. The identical spice pairing works wonders with duck. Cumin brings a toasty earthiness, whereas dried chili peppers add perfume and mild warmth.
Sichuan peppercorns are used to masks the gamey taste whereas including a numbing tingling sensation.
A whole lot of contemporary ginger helps reduce the fattiness of the duck, including a heat, citrusy aroma.
Vegetable alternate options
I used each bell peppers and gentle chili pepper (anaheim) within the dish so as to add shade, crisp texture and just a little warmth.
Different greens that work nice on this dish embrace thinly sliced onion and celery sliced thinly on the bias.
A small handful of cilantro leaves can be utilized on the finish of the cooking (combine them in after you flip off the warmth), to additional add aroma and reduce the richness of the dish.
Tips on how to make
- Sear the duck till the floor is simply browned. It’s OK if the within continues to be just a little uncommon. The duck will hold cooking after you add it again later. Additionally, duck is susceptible to overcooking and can turn into robust. You need the duck to be simply cooked by on the finish of the cooking.
- Cook dinner the aromatics and spices to launch perfume and infuse the oil.
- Cook dinner the peppers and chili peppers. In the event you use different greens reminiscent of onion or celery, add them throughout this step as properly. You wish to prepare dinner till the greens simply begin to flip tender, however nonetheless style crisp.
- Pour within the sauce and add again the duck. Stir to combine all the things. Observe, the sauce thickens in a short time, so this step solely takes a minute or so. Switch all the things to a plate instantly when you end cooking, so the duck received’t be overcooked by the residual warmth of the new pan.
What to do with the duck pores and skin?
I favor to take away the pores and skin from the duck for the stir fry, as a result of the pores and skin is just too fatty and received’t be correctly cooked through the transient stir fry course of. Nonetheless, it’s doable to take the duck pores and skin and render some duck fats, and prepare dinner the stir fry within the fats so as to add aroma. To render off duck fats, reduce the pores and skin into skinny strips and prepare dinner it from a chilly pan over medium warmth. When oil begins to come back out, flip to medium-low warmth. Cook dinner till the pores and skin turns golden crispy and the fats is totally rendered. Reserve the quantity you’ll use on this recipe and save the remainder of the fats for making fried rice or noodles.
Tips on how to serve
I favor to serve the duck stir fry over steamed rice to make a easy meal. However it additionally works with noodles and even flatbreads for a extra Xinjiang-inspired fashion.
Ceaselessly requested questions
How do I hold the duck from turning robust?
Slice the duck thinly in opposition to the grain and stir fry it briefly over excessive warmth. Overcooking will make it chewy.
How do I management the spiciness?
Alter the quantity of dried chili peppers and chili flakes. For a milder model, take away the dried chili pepper seeds or change them with candy peppers for taste with out the warmth. For a spicier dish, use spicy chili peppers and reserve the seeds from the dried chili peppers.
Do I must marinate the duck?
A brief marinade with Shaoxing wine, ginger, and a little bit of cornstarch helps tenderize the meat and infuse taste. However you possibly can skip the marinating in the event you’re making the dish with duck meat that’s already cooked.
Extra duck recipes you may like
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I extremely advocate this Chinese language duck stir fry with daring spices and a fast cooking course of. The recipe makes use of cumin, chili, and loads of aromatics that pair superbly with the wealthy duck, making a satisfying major dish very quickly.
Forestall your display from going darkish
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To marinate the duck: Mix the duck, Shaoxing wine, grated ginger, salt and cornstarch in a medium bowl. Combine properly together with your fingers till the duck is evenly coated.
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Combine the two teaspoons of Shaoxing wine and a pair of teaspoons soy sauce collectively in a small bowl.
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Mix the cumin powder, chili flakes and salt in one other small bowl.
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To make the stir fry: Cook dinner the sliced duck pores and skin in a big skillet or wok over medium warmth, till the oil has rendered and the pores and skin has turned crispy. Take away and discard the darkish pores and skin, reserving the oil. Add the duck with out overlapping. Sear till the underside facet turns golden brown, 1 to 2 minutes. Flip to prepare dinner the opposite facet for an additional minute or so. Switch the duck to an enormous plate, reserving the oil within the pan.
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Add the ginger, garlic, chili pepper, and floor Sichuan peppercorns. Stir and prepare dinner over medium warmth for 30 seconds, to launch perfume.
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Flip to medium-high warmth and add the chili pepper and purple pepper. Cook dinner over medium-high warmth for 1 minute, till al dente.
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Add again the cooked duck. Pour within the Shaoxing wine and soy sauce combination. Sprinkle the cumin powder combination evenly over all the things. Cook dinner and stir till evenly coated, 1 to 2 minutes. Flip to low warmth and style the duck. Sprinkle with extra salt to regulate the seasoning if wanted. Flip off the warmth and switch all the things to a big serving plate. Serve sizzling as a major dish.
Ingredient Substitution Information
- To make the dish gluten-free: Use dry sherry to switch Shaoxing wine, and use tamari as an alternative of soy sauce.
Serving: 1serving, Energy: 385kcal, Carbohydrates: 13.3g, Protein: 36.8g, Fats: 20.4g, Saturated Fats: 2.7g, Sodium: 661mg, Potassium: 166mg, Fiber: 1.2g, Sugar: 4.1g, Calcium: 36mg, Iron: 1mg
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