Peking Duck Stir-Fry

Name: Peking Duck Stir-Fry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese, Asian
Ingredients: 118 milliliters chicken stock or water; 2 Tbsps chopped cilantro; 1 Tbsp cornstarch; 680 grams skinless, boneless Pekin duck breasts each), cut crosswise into 1/2-inch-thick slices; 4 larges garlic cloves, thinly sliced; 1 jalapeño, seeded and thinly sliced; 1 red chile, seeded and thinly sliced; 59 milliliters salted, roasted peanuts; 4 servings Salt; 1 Tbsp Asian sesame oil; 1 large shallot, thinly sliced; 1 Tbsp Shaoxing cooking wine or dry sherry; 2 Tbsps soy sauce; 2 teaspoons sugar; 3 Tbsps vegetable oil

Peking Duck Stir-Fry might be just the Chinese recipe you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 435 calories, 39g of protein, and 26g of fat per serving. This recipe serves 4. A mixture of garlic cloves, sugar, roasted peanuts, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

In a medium bowl, stir 1 tablespoon of the soy sauce with the wine, sesame oil, cornstarch and a pinch of salt.

Ingredients you will need

Corn Starch

Sesame Oil

Soy Sauce

Salt

Wine

Equipment you will use

Bowl

Add the duck and turn to coat.

Ingredients you will need

Whole Duck

Let the duck marinate for 10 minutes.

Ingredients you will need

Whole Duck

In a large skillet or a wok, heat the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Wok

Add the duck; reserve any excess marinade. Cook over high heat until medium-rare, about 2 minutes per side.

Ingredients you will need

Marinade

Whole Duck

Transfer to a plate.

Add the garlic, shallot, jalapeo and chile to the skillet and cook over moderately high heat, stirring, until golden, about 2 minutes.

Ingredients you will need

Shallot

Garlic

Chili Pepper

Equipment you will use

Frying Pan

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. Return the duck to the skillet and stir-fry for 30 seconds.

Ingredients you will need

Soy Sauce

Marinade

Stock

Sugar

Whole Duck

Equipment you will use

Frying Pan

Remove from the heat and stir in the peanuts.

Ingredients you will need

Peanuts

Transfer to plates, sprinkle with the cilantro and serve.

Ingredients you will need

Cilantro

Equipment

Bowl

Frying Pan

Wok

Ingredients

Servings:

118milliliters

chicken stock or water 2Tbsps

chopped cilantro 1Tbsp

cornstarch 680grams

skinless, boneless Pekin duck breasts each), cut crosswise into 1/2-inch-thick slices 4larges

garlic cloves, thinly sliced 1

jalapeño, seeded and thinly sliced 1

red chile, seeded and thinly sliced 59milliliters

salted, roasted peanuts 4servings

Salt 1Tbsp

Asian sesame oil 1large

shallot, thinly sliced 1Tbsp

Shaoxing cooking wine or dry sherry 2Tbsps

soy sauce 2teaspoons

sugar 3Tbsps

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Essay Chenin Blanc Blend with a 4.7 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.