Duck Stir-Fry
A delicious quick and easy Duck Stir-Fry that everyone can enjoy. Using duck breast and fresh veggies for a simple dinner perfect for any night of the week.
Servings: 4 serves
Calories: 175kcal
Ingredients
- 380 g duck breast fillets
- 2 teaspoons olive oil
- 0.5 onion cut into strips
- 1 cup Chinese cabbage (wombok) shredded
- 1 bunch broccolini cut into 5cm (2-inch) lengths, see notes
- 0.5 bunch choy sum cut into 5cm (2-inch) lengths, leafy sections separated, see notes
- Bean sprouts, coriander, orange segments, chilli oil, lime cheeks, and toasted sesame seeds, to serve
DUCK STIR-FRY SAUCE
- 1 tablespoon brown sweetener
- 2 cloves garlic finely minced
- 1 tablespoon ginger finely minced
- 1 tablespoon gluten-free Vegemite or 2 tablespoons soy sauce
- 1/4 cup chicken stock
- 1 teaspoon sesame oil
- 0.5 teaspoon Chinese five-spice
- 0.25 teaspoon ground white pepper
Instructions
CONVENTIONAL METHOD
QUICK STIR-FRY
- PREPARE - Remove skin from duck (see notes). Slice into thin strips.
- DUCK - Add oil to a wok over high heat. Add duck strips and stir fry 1 minute or until lightly seared. Transfer to a plate (see notes).
- VEGETABLES - Add onion to pan over high heat and stir-fry for 30 seconds. Add the vegetables (except choy sum leaves), sauce and stir-fry 1 minute.
- COMBINE - Add the duck and choy sum leaves. Toss to combine in the sauce.
- SERVE with bean sprouts, coriander leaves, and orange segments. Garnish with chilli oil, and toasted sesame seeds.
CRISPY SKIN DUCK STIR FRY
- MARINATE - Place sauce ingredients into a bowl and whisk until combined. Place duck breast into marinade skin-side up. Season skin well with salt and pepper. Marinate for at least 20 minutes or overnight.
- PAT DRY - Remove duck breast pieces from the marinade. Pat skin dry and score skin with a sharp knife or razor in a crisscross pattern. Season with salt flakes.
- CRISPY DUCK - Heat a large pan over high heat. Add duck breasts skin-side down and immediately reduce heat to low. Cook, removing rendered fat as needed, until skin is golden and crispy, about 12-15 minutes. Remove duck from the pan. Increase to medium-high heat. Place duck breast in meat-side down and cook, 2-3 minutes for medium rare, internal temp of 55°C/130°F-135°F. Transfer to a plate and rest skin-side up for 8-10 minutes before slicing.
- SERVE - Follow the steps above for stir-frying vegetables. Top veggies with crispy skin duck slices. Garnish with chilli oil, lime cheeks, and toasted sesame seeds.
THERMAL METHOD
- MARINATE- Place sauce ingredients into mixer; mix 10 sec/speed 4. Pour into a dish bowl and place duck breast into the marinade skin-side up. Season skin well with salt and pepper. Marinate for at least 20 minutes or overnight.
- Follow stir fry method above or use the alternate steam method below.
- BROTH - Add 1 litre of water to mixer; add 2 tablespoons of soy sauce and 1 teaspoon of Chinese Five-Spice to the water. This is not part of the ingredients list but adds a steaming aromat to the duck.
- STEAM - Place the duck skin-side down onto the steaming tray. Place the steamer into position. Steam 18 min/120°C/speed 2.
- CRISPY SKIN- Remove duck breast from the steamer and pat dry. Place into a hot pan skin side down and sear until the skin is crispy and the fat has rendered. Remove from the heat and slice into strips.
- VEGETABLES - Add onion to pan over high heat and stir-fry for 30 seconds. Add the vegetables (except choy sum leaves), sauce and stir-fry 30-45 seconds. Fold through choy sum leaves.
- SERVE vegetables with bean sprouts, coriander leaves, and orange segments. Top with crispy skin duck slices. Garnish with chilli oil, lime cheeks, and toasted sesame leaves.
Video
Notes
INGREDIENTS
For this stir fried duck recipe, I have used duck breast fillets from Luv-a-Duck. They are available in both major supermarkets in Australia. Any fresh or frozen duck breast fillets can be used. Substitute duck legs, whole duck or even pre-cooked duck. For a quick duck stir fry I have removed the skin. Check the video to see how simple this is. The duck skin can be pan-fried, baked, or air fried to make crispy duck skin scratchings if you like.
SUBSTITUTIONS
You can substitute chicken breast or thigh fillets, or even make it with fish like our Salmon Stir Fry recipe.
Any vegetables can be used in a duck breast stir fry. I love the combination of broccolini, and choy sum with duck stir-fry sauce. You can also substitute beans, snake beans, sugar snap peas, celery, carrot, zucchini strips, or snow peas for a tasty alternative.
The sauce is a simple homemade Teriyaki sauce (of sorts) or similar to a hoisin sauce. Swap gluten-free soy sauce or coconut aminos for Vegemite or leave it out completely.
I use Sukrin Gold as my brown sweetener. It adds a nice subtle sweetness to the stir fried duck.
STEAMING DUCK IN THE THERMOMIX
I have included an option for steaming duck in the Thermomix. It is simple and delicious cooked this way too. After steaming you finish off the duck breast in a hot pan to crisp the skin. The duck is super moist and tender. If you don't have a Thermomix, you can steam the duck in a steaming basket over simmering water.
CRISPY SKIN DUCK STIR FRY
The recipe card includes an alternative method for crispy skin duck breasts. This is purely optional. When we polled our recipe testing team they were mostly for a quick skinless duck breast stir-fry. However, when I polled our FB Group of 50k members, the majority loved the crispy skin option. So, we aim to please here at Mad Creations and offer you both options.
STORAGE
Stir fries are best eaten straight after cooking. It can also be enjoyed cold or gently reheated for an easy meal any time of the week. Store in the fridge for up to 3 days. Freeze and defrost in the fridge if needed.
SERVING SIZES
This recipe yields approximately 4 serves. The actual number of servings will depend on your preferred portion sizes.
SERVING SIZE BY WEIGHT
To calculate the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe by 4. The result will be the weight of one serving.
NUTRITIONAL VALUES
Nutritional values shown are guidelines only. Actual macros may vary slightly depending on types of ingredients used.
The recipe card instructions contain the most basic steps and ingredients list. If you have any queries, or quest
Nutrition
Serving: 1serve | Calories: 175kcal | Carbohydrates: 6g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 73mg | Sodium: 125mg | Potassium: 298mg | Fiber: 1g | Sugar: 1g | Vitamin A: 629IU | Vitamin C: 69mg | Calcium: 95mg | Iron: 5mg | Magnesium: 25mg | Net Carbs: 5g