Best Stir Fried Duck Breast Recipes

LEFTOVER DUCK STIR FRY

Leftover Duck Stir Fry image

A great way to use up left over roast duck. Alternatively use fresh cubed duck breasts and cook in the wok first. I've added the veggies I think works best, but you can substitute it to whatever you fancy really. Please note the cooking times given are just for guidance, not set in stone.

Provided by Bouncepogo

Categories Duck

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon peanut oil
5 medium mushrooms (sliced thinly)
350 g duck (in small pieces)
1 garlic clove (chopped)
1 teaspoon fresh gingerroot (chopped)
1 chile (deseeded and chopped)
3 spring onions (chopped finely)
100 g sweetcorn (use baby sweetcorn, cut into chunks)
100 g mange-touts peas (whole or in chunks)
1 tablespoon soy sauce
1 tablespoon rice wine (Chinese cooking wine)
1 1/2 tablespoons hoisin sauce
35 g unsalted cashews

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.

Nutrition Facts : Calories 979.2, Fat 85.1, SaturatedFat 25.9, Cholesterol 133.3, Sodium 924, Carbohydrate 26.6, Fiber 3.4, Sugar 8.5, Protein 28.1

HOISIN DUCK STIR-FRY

Hoisin duck stir-fry image

Looking for a quick midweek meal? You can rustle up this hoisin duck stir-fry in just 15 minutes flat. It's low in fat and calories, but full of flavour

Provided by Anna Glover

Categories Dinner, Supper

Time 15m

Number Of Ingredients 13

Ingredients

1 tbsp groundnut oil
2 skinless duck breasts (250g), sliced
4 pak choi , quartered
1 onion , sliced
1 carrot , peeled, halved lengthways and finely sliced
1 celery stick, finely sliced
2 tsp sherry vinegar or rice vinegar
pinch of Chinese five spice
3 tbsp hoisin sauce
1 tbsp cornflour
3 spring onions , shredded
400g cooked rice or egg noodles
1 lime , cut into wedges

Steps:

Heat a wok or a large frying pan over a high heat. Drizzle in 1/2 tbsp of the oil and stir-fry the duck for 5 mins until cooked through and golden. Set aside on a plate. Heat the remaining 1/2 tbsp oil and add the pak choi, onion, carrot and celery. Fry for another 5 mins until golden but still crunchy.
Mix the vinegar, five spice, hoisin, 6 tbsp water, and cornflour together in a small bowl. Add to the wok with the veg along with the cooked duck. Stir well and simmer for 2-3 mins until the sauce thickens and coats the veg. Scatter with the spring onions and serve with noodles or rice and the lemon wedges for squeezing over.

Nutrition Facts : Calories 326 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium

STIR-FRY DUCK WITH MUSHROOMS AND BROCCOLINI

Stir-Fry Duck With Mushrooms and Broccolini image

The last time I was in Chinon, I had lunch at a charming restaurant, Au Plaisir Gourmand. The name is fitting: Chinon was the birthplace of Rabelais, who valued indulgence at the table. We began with andouilles (tripe sausages) and continued with lièvre à la royale (hare stuffed with foie gras), as we poured more than one bottle of Chinon. I have never made either dish. But with these wines I still want something bold, earthy and luscious. Did someone say Asian? Starting with duck breast, sliced thick enough to be succulent in a stir-fry, I added mushrooms, broccolini and musky oyster sauce. Unless you worship at the table of Rabelais, the recipe is more than ample for two.

Provided by Florence Fabricant

Categories dinner, weekday, main course

Time 40m

Yield 2 to 3 servings, or 4 with other dishes

Number Of Ingredients 15

Ingredients

1 magret duck breast
1/2 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon rice vinegar
2 teaspoons soy sauce
1 teaspoon Chinese oyster sauce
1 tablespoon Asian sesame oil
1 1/2 tablespoons peanut oil
2 cloves garlic, peeled and slivered
1 1-inch piece ginger, peeled and slivered
1 1/2 teaspoons Sichuan peppercorns
6 ounces shiitake mushrooms, stemmed and sliced
Salt
6 ounces broccolini, in 1-inch pieces
Steamed brown rice, for serving

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.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 494 milligrams, Sugar 4 grams