Duck stir fry is a dish that Chinese restaurants often use to make use of scraps. For example, when it comes to Peking duck, only the best parts are carved and served on a perfect platter. Chefs often remove the rest of the meat from the duck bones and make it into colorful stir fries with bold seasonings. It is a very satisfying and bold dish that shares a similar flavor profile with Cumin Lamb.
When I order Chinese takeout, I often go for the duck stir fry because it keeps much better than roast duck and it’s much cheaper. The bold and warm spices, ginger, cumin and chili, work beautifully with the rich and possibly gamey duck, making it a perfect main dish alongside steamed rice.
Ingredients
Types of duck meat you can use in this dish
This recipe uses duck breast, which is the most commonly available cut that I can find in the US. However, other parts such as leg and thigh meat are great as well. You can also use cooked duck meat to make this dish by skipping the marinating and directly adding the cooked duck during the stir frying process.
Why bold spices work with duck
Duck meat has a deeper flavor than most poultry, with just enough fattiness to carry the spices without being overwhelming. In the northern and western regions of China, particularly in Xinjiang cuisine, cumin and chili are staples used to season lamb and beef. The same spice pairing works wonders with duck. Cumin brings a toasty earthiness, while dried chili peppers add fragrance and gentle heat.
Sichuan peppercorns are used to mask the gamey flavor while adding a numbing tingling sensation.
A lot of fresh ginger helps cut the fattiness of the duck, adding a warm, citrusy aroma.
Vegetable alternatives
I used both bell peppers and mild chili pepper (anaheim) in the dish to add color, crisp texture and a little heat.
Other vegetables that work great in this dish include thinly sliced onion and celery sliced thinly on the bias.
A small handful of cilantro leaves can be used at the end of the cooking (mix them in after you turn off the heat), to further add aroma and cut the richness of the dish.
How to make
- Sear the duck until the surface is just browned. It is OK if the inside is still a little rare. The duck will keep cooking after you add it back later. Also, duck is prone to overcooking and will become tough. You want the duck to be just cooked through at the end of the cooking.
- Cook the aromatics and spices to release fragrance and infuse the oil.
- Cook the peppers and chili peppers. If you use other vegetables such as onion or celery, add them during this step as well. You want to cook until the vegetables just start to turn tender, but still taste crisp.
- Pour in the sauce and add back the duck. Stir to mix everything. Note, the sauce thickens very quickly, so this step only takes a minute or so. Transfer everything to a plate immediately once you finish cooking, so the duck won’t be overcooked by the residual heat of the hot pan.
What to do with the duck skin?
I prefer to remove the skin from the duck for the stir fry, because the skin is too fatty and won’t be properly cooked during the brief stir fry process. However, it’s possible to take the duck skin and render some duck fat, and cook the stir fry in the fat to add aroma. To render off duck fat, cut the skin into thin strips and cook it from a cold pan over medium heat. When oil starts to come out, turn to medium-low heat. Cook until the skin turns golden crispy and the fat is fully rendered. Reserve the amount you will use in this recipe and save the rest of the fat for making fried rice or noodles.
How to serve
I prefer to serve the duck stir fry over steamed rice to make a simple meal. But it also works with noodles or even flatbreads for a more Xinjiang-inspired style.
Frequently asked questions
How do I keep the duck from turning tough?
Slice the duck thinly against the grain and stir fry it briefly over high heat. Overcooking will make it chewy.
How do I control the spiciness?
Adjust the amount of dried chili peppers and chili flakes. For a milder version, remove the dried chili pepper seeds or replace them with sweet peppers for flavor without the heat. For a spicier dish, use spicy chili peppers and reserve the seeds from the dried chili peppers.
Do I need to marinate the duck?
A short marinade with Shaoxing wine, ginger, and a bit of cornstarch helps tenderize the meat and infuse flavor. But you can skip the marinating if you’re making the dish with duck meat that is already cooked.
More duck recipes you might like
- Beer Duck (啤酒鸭)
- Chinese Roast Duck (烤鸭)
- Duck de Marietta (The Best Slow Roast Duck)
- Crispy Chinese Duck Breast
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Chinese Duck Stir Fry
Ingredients
- 1 duck breast (about 1 lb) , skin removed, sliced against the grain into 1/8” (3mm) thick pieces
Marinating
- 2 teaspoons Shaoxing wine
- 1 teaspoon grated ginger
- 1/4 teaspoon salt
- 2 teaspoons cornstarch
Stir fry
- 2 teaspoons Shaoxing wine
- 2 teaspoons soy sauce
- 1 teaspoon cumin powder
- 1/2 teaspoon chili flakes
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1 thumb ginger , thinly sliced into coin sized pieces
- 2 scallions , sliced into 1/3” (1cm) pieces, white and green parts separated
- 4 cloves garlic , thinly sliced
- 4 to 5 dried chili peppers , halved and seeds removed
- 1/2 teaspoon ground Sichuan peppercorn
- 1 anaheim chili pepper (or other hot pepper you prefer) (Optional)
- 1/2 red bell pepper (or 1 whole pepper if not using chili pepper)
Instructions
- To marinate the duck: Combine the duck, Shaoxing wine, grated ginger, salt and cornstarch in a medium bowl. Mix well with your hands until the duck is evenly coated.
- Mix the 2 teaspoons of Shaoxing wine and 2 teaspoons soy sauce together in a small bowl.
- Combine the cumin powder, chili flakes and salt in another small bowl.
- To make the stir fry: Cook the sliced duck skin in a large skillet or wok over medium heat, until the oil has rendered and the skin has turned crispy. Remove and discard the dark skin, reserving the oil. Add the duck without overlapping. Sear until the bottom side turns golden brown, 1 to 2 minutes. Flip to cook the other side for another minute or so. Transfer the duck to a big plate, reserving the oil in the pan.
- Add the ginger, garlic, chili pepper, and ground Sichuan peppercorns. Stir and cook over medium heat for 30 seconds, to release fragrance.
- Turn to medium-high heat and add the chili pepper and red pepper. Cook over medium-high heat for 1 minute, until al dente.
- Add back the cooked duck. Pour in the Shaoxing wine and soy sauce mixture. Sprinkle the cumin powder mixture evenly over everything. Cook and stir until evenly coated, 1 to 2 minutes. Turn to low heat and taste the duck. Sprinkle with more salt to adjust the seasoning if needed. Turn off the heat and transfer everything to a large serving plate. Serve hot as a main dish.
Notes
- To make the dish gluten-free: Use dry sherry to replace Shaoxing wine, and use tamari instead of soy sauce.
Nutrition
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