Duck Stirfry Recipes

Steps:

• Peel skin and fat from duck. Discard or reserve for another use. Slice duck across the grain, 1/2-inch thick. Mix cornstarch, half the sugar, rice vinegar and half the soy sauce in a medium-size bowl. Add duck and turn to coat. Set aside 15 minutes. Mix remaining sugar and soy sauce with oyster sauce and sesame oil.
• Place wok or skillet on high heat, add peanut oil, then duck. Stir-fry one minute. Transfer to a dish. Reduce heat to medium. Add garlic, ginger and peppercorns and stir. Add mushrooms, sprinkle lightly with salt, and stir-fry until wilted and shiny. Add broccolini and stir-fry 2 to 3 minutes, until starting to soften.
• Increase heat and return duck to pan. Stir-fry another minute or so, until duck starts to firm up. Add oyster sauce mixture and stir. Serve with brown rice alongside.

Steps:

• Begin by making the brine. Combine all of the ingredients in a large pot. Warm slightly so salt and sugar dissolve. Remove from the heat and cool to room temperature. Add the duck breasts and marinate in brine, in the refrigerator, for 24 hours.
• Once the duck is ready, cut the breasts into julienne strips and saute in a large skillet or wok in olive oil. Add the Tequila and saute for a few minutes. Add all of the julienne cut vegetables, chili sauce and garlic except for the pineapple. Saute vegetables for approximately 5 minutes. Season, to taste, with salt and pepper.
• Cut the pineapple into circles and add last, just before serving.
• Serve stir-fry over pasta or rice.

Steps:

• Heat a large wok and add oil.
• Add mushrooms, cook for 3 minutes until they start to soften and brown.
• Add duck, cook for 1 minute.
• Add garlic, ginger, and chilie, stir well, cook for a further 2 minutes.
• Add sweetcorn, mange tout, cook for 2 minutes.
• Add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through.
• Add cashews, stir well to heat through.
• Serve with boiled or egg fried basmati rice.

Steps:

• Peel and quarter the onions. Peel the celeriac, parsnips and salsify, then cut into 2cm dice or lengths (they needn't be exact).
• Heat half the oil in a large sauté pan or wok and stir fry the vegetables (except the mushrooms) for 15-20 minutes until softened and slightly caramelised. Add the rosemary, bay, star anise and wine and boil hard over a high heat until reduced by half. Stir in the tomato purée, truffle oil, if using, stock and seasoning and continue to boil hard, uncovered, until reduced by half again. Drain the vegetables into a colander over a large bowl, then pass the sauce through a sieve into a medium saucepan. Reserve vegetables and sauce separately.
• Heat the remaining oil in a frying pan and stir fry the mushrooms over a high heat for 5 minutes until nicely browned. Season and drain on paper towels.
• Wipe out the pan, leaving it with a light oily film. Heat until very hot, then add the duck breasts, skin-side down. Add seasoning and leave them for 3-4 minutes over a medium heat so they brown. Turn them over and cook the other side for 3-4 more minutes until lightly springy to the touch. If you like your duck cooked more than this, you can leave the breasts for longer, but it will become tough if overcooked - so watch it.
• Remove from the heat and leave to stand for 5 minutes before slicing each breast into bite-size pieces. Reheat the vegetables by tossing them in the pan with 1 tablespoon duck fat, adding coriander and seasoning at the last moment. At the same time, simmer the sauce and taste for seasoning.
• To serve, pile the vegetables in the centre of a warmed large platter, surround with the duck and top with mushrooms. Drizzle the sauce over and serve any extra separately.

Steps:

• Score the skin of the duck breast and place skin-side down in a cold frying pan. Set over a medium heat and fry gently until the skin has browned. Turn the breast over and drizzle the honey over the skin.
• When the duck breast has cooked through, take off the heat and leave to rest for 5 minutes. Cut into thin slices.
• Cook the noodles following the instructions on the packet.
• Heat the olive oil and sesame oil in a wok or frying pan. Add the chili, garlic, ginger, carrots, peppers and scallions. Pour over the mirin and soy sauce and stir-fry for a few minutes.
• Add the noodles and cilantro stalks and toss together.
• Spoon into serving bowls, fan the duck pieces over the top and sprinkle over the cilantro leaves.