Peking Duck Stir-Fry Recipe

Name: Peking Duck Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons soy sauce; 1 tablespoon Shaoxing cooking wine or dry sherry; 1 tablespoon Asian sesame oil; 1 tablespoon cornstarch; Salt; Four skinless, boneless Pekin duck breasts (6 ounces each), cut crosswise into 1/2-inch-thick slices; 3 tablespoons vegetable oil; 4 large garlic cloves, thinly sliced; 1 large shallot, thinly sliced; 1 jalapeno, seeded and thinly sliced; 1 red chile, seeded and thinly sliced; 2 teaspoons sugar; 1/2 cup chicken stock or water; 1/4 cup salted, roasted peanuts; 2 tablespoons chopped cilantro

Servings: persons

2 tablespoons soy sauce
1 tablespoon Shaoxing cooking wine or dry sherry
1 tablespoon Asian sesame oil
1 tablespoon cornstarch
Salt
Four skinless, boneless Pekin duck breasts (6 ounces each), cut crosswise into 1/2-inch-thick slices
3 tablespoons vegetable oil
4 large garlic cloves, thinly sliced
1 large shallot, thinly sliced
1 jalapeno, seeded and thinly sliced
1 red chile, seeded and thinly sliced
2 teaspoons sugar
1/2 cup chicken stock or water
1/4 cup salted, roasted peanuts
2 tablespoons chopped cilantro

1
In a medium bowl, stir 1 tablespoon of the soy sauce with the wine, sesame oil, cornstarch and a pinch of salt.
2
Add the duck and turn to coat.
3
Let the duck marinate for 10 minutes.
4
In a large skillet or a wok, heat the oil.
5
Add the duck; reserve any excess marinade.
6
Cook over high heat until medium-rare, about 2 minutes per side.
7
Transfer to a plate.
8
Add the garlic, shallot, jalapeno and chile to the skillet and cook over moderately high heat, stirring, until golden, about 2 minutes.
9
Add the remaining 1 tablespoon of soy sauce, the reserved marinade, the sugar and the stock and stir-fry, scraping up the browned bits on the bottom of the skillet.
10
Return the duck to the skillet and stir-fry for 30 seconds.
11
Remove from the heat and stir in the peanuts.
12
Transfer to plates, sprinkle with the cilantro and serve.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons soy sauce, 1 tablespoon Shaoxing cooking wine or dry sherry, 1 tablespoon Asian sesame oil, 1 tablespoon cornstarch, and more.

Yes, Peking Duck Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peking Duck Stir-Fry

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