Best Stir Fry Of Duck Winter Vegetables Recipes

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

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

CHINESE DUCK STIR-FRY

Chinese Duck Stir-Fry image

Make and share this Chinese Duck Stir-Fry recipe from Food.com.

Provided by English_Rose

Categories Duck Breasts

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1 duck breast
1 tablespoon honey
7 ounces egg noodles
1 tablespoon olive oil
1 tablespoon sesame oil
1 red chili pepper, deseeded and finely chopped
1 garlic clove, finely chopped
fresh ginger, cut into thin strips (1in piece)
6 baby carrots, peeled and cut into strips
1 red pepper, deseeded and cut into strips
3 scallions, cut into thin strips
1 tablespoon mirin
1 tablespoon soy sauce
1 ounce cilantro, leaves and stalks finely chopped

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.

Nutrition Facts : Calories 833.9, Fat 31.4, SaturatedFat 6.6, Cholesterol 247, Sodium 708, Carbohydrate 91.4, Fiber 6.5, Sugar 16.6, Protein 46.5