Shanghai Duck Stir-Fry

Shanghai duck stir fry

Fresh garden veggies meet Chinese cuisine in this tasty stir-fry.


  • 1

    4- 7.5 oz. Maple Leaf Farms Boneless Duck Breasts

  • 2

    4 cloves Garlic, minced

  • 3

    2 tsp. Minced Fresh Ginger Root

  • 4

    5 Tbsp. Soy Sauce, divided

  • 5

    1/4 cup Duck Stock or Chicken Stock

  • 6

    1 Tbsp. Cornstarch

  • 7

    2 Tbsp. Vegetable Oil

  • 8

    1 large Yellow or Red Bell Pepper, cut into short, thin strips

  • 9

    2 cups Fresh Sugar Snap Peas or Snow Pea Pods

  • 10

    1 cup Cut Fresh Asparagus Spears or Small Broccoli Florets

  • 11

    4 cups Hot Cooked White Rice*


  • 1

    Remove skin from duck breasts. Cut duck breasts crosswise into 1/4-inch thick strips; place in a medium bowl. Add garlic, ginger and 2 tablespoons of the soy sauce; toss well and set aside.

  • 2

    Combine remaining 3 tablespoons soy sauce, stock and cornstarch; mix until smooth and set aside.

  • 3

    Heat oil in a large deep skillet or wok over medium-high heat. Add bell pepper, sugar snap peas and asparagus; stir-fry 2 minutes. Add duck mixture; stir-fry for 4-5 minutes or until duck is cooked through and vegetables are crisp-tender. Stir soy sauce mixture; add to skillet and stir-fry for 1-2 minutes or until sauce thickens. Serve over rice.

Note: If desired, stir-fry mixture may be served wrapped in large Boston lettuce leaves rather than over the rice.