Chinese Duck Stir Fry
A delicious and authentic sichuan and regional recipe for Chinese Duck Stir Fry, prepared with traditional seasonings and techniques.
Ingredients
- • 1 duck breast (about 1 lb) (, skin removed, sliced against the grain into 1/8” (3mm) thick pieces)
- • 2 teaspoons Shaoxing wine
- • 1 teaspoon grated ginger
- • 1/4 teaspoon salt
- • 2 teaspoons cornflour
- • 2 teaspoons Shaoxing wine
- • 2 teaspoons soy sauce
- • 1 teaspoon cumin powder
- • 1/2 teaspoon chilli flakes
- • 1/4 teaspoon salt
- • 2 tablespoons vegetable oil
- • 1 thumb ginger (, thinly sliced into coin sized pieces)
- • 2 spring onions (, sliced into 1/3” (1cm) pieces, white and green parts separated)
- • 4 cloves garlic (, thinly sliced)
- • 4 to 5 dried chilli peppers (, halved and seeds removed)
- • 1/2 teaspoon ground Sichuan peppercorn
- • 1 anaheim chilli pepper ((or other hot pepper you prefer) (Optional))
- • 1/2 red sweet peppers ((or 1 whole pepper if not using chilli pepper))
Preparation Steps
To marinate the duck: Combine the duck, Shaoxing wine, grated ginger, salt and cornflour in a medium bowl. Mix well with your hands until the duck is evenly coated.
Mix the 2 teaspoons of Shaoxing wine and 2 teaspoons soy sauce together in a small bowl.
Combine the cumin powder, chilli flakes and salt in another small bowl.
To make the stir fry: Cook the sliced duck skin in a large frying pan or wok over medium heat, until the oil has rendered and the skin has turned crispy. Remove and discard the dark skin, reserving the oil. Add the duck without overlapping. Sear until the bottom side turns golden brown, 1 to 2 minutes. Flip to cook the other side for another minute or so. Transfer the duck to a big plate, reserving the oil in the pan.
Add the ginger, garlic, chilli pepper, and ground Sichuan peppercorns. Stir and cook over medium heat for 30 seconds, to release fragrance.
Turn to medium-high heat and add the chilli pepper and red pepper. Cook over medium-high heat for 1 minute, until al dente.
Add back the cooked duck. Pour in the Shaoxing wine and soy sauce mixture. Sprinkle the cumin powder mixture evenly over everything. Cook and stir until evenly coated, 1 to 2 minutes. Turn to low heat and taste the duck. Sprinkle with more salt to adjust the seasoning if needed. Turn off the heat and transfer everything to a large serving plate. Serve hot as a main dish.