Shanghai Duck Stir-Fry
Duck breast with fresh garden veggies meet Chinese cuisine in this tasty stir-fry.
Ingredients
Duck
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4 - 7.5 oz Maple Leaf Farms Boneless Duck Breasts
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4 cloves Garlic, minced
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2 tsp Fresh Ginger Root, minced
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5 Tbsp Soy Sauce, divided
Sauce
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Reserved Soy Sauce
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1/4 cup Duck Stock or Chicken Stock
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1 Tbsp Cornstarch
Stir-Fry
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2 Tbsp Vegetable Oil
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1 large Yellow or Red Bell Pepper, cut into short, thin strips
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2 cups Fresh Sugar Snap Peas or Snow Pea Pods
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1 cup Cut Fresh Asparagus Spears or Small Broccoli Florets
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4 cups Hot Cooked White Rice
Stir-fry mixture may be served wrapped in large Boston lettuce leaves in place of rice
Directions
Duck
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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.
Sauce
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1
Combine remaining 3 tablespoons soy sauce, stock and cornstarch; mix until smooth and set aside.
Stir-Fry
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1
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.
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2
Add duck mixture; stir-fry for 4-5 minutes or until duck is cooked through and vegetables are crisp-tender.
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3
Stir soy sauce mixture; add to skillet and stir-fry for 1-2 minutes or until sauce thickens.
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4
Serve over rice or wrapped in Boston lettuce leaves.
