Best Stir Fry Duck With Mushrooms And Broccolini Recipes

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

BROCCOLI & MUSHROOM STIR-FRY

Broccoli & Mushroom Stir-Fry image

Easy side dish that we love and make often with everything from meatloaf to steaks, and will be one of the side dishes for our Thanksgiving dinner, too. Cooking times are approximate, and may need longer if you prefer vegetables more "done".

Provided by Lizzie-Babette

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons extra virgin olive oil
1 lb fresh shiitake mushroom, stemmed,thinly sliced (or a mix of sliced mushrooms, if you prefer)
1 small onion, chopped (or 2 shallots, if you prefer)
1 teaspoon thyme, to taste
2 -2 1/2 lbs broccoli, cut into florets
1 -2 tablespoon butter (optional)
fresh ground black pepper
parmesan cheese, grated or shredded

Steps:

Heat olive oil in large skillet or pot over medium high heat.
Add broccoli and saute until it begins to turn bright green, keeping it moving in the pan so it doesn't burn.
NOTE: if you like broccoli more"done", cook a bit longer; this recipe will yield a fairly crisp, crunchy broccoli.
When broccoli is done*close* to your preference, add butter or a bit of extra oil to the pan, and add onion and thyme.
Saute for a minute or two; add mushrooms and saute until mushrooms are tender and hot.
Garnish with parmesan and more pepper.
Serve at once.