About this recipe:A piquant marinade brings out the succulence of duck meat, stir-fried to seal in its juices. Try serving with plain wheat or rice noodles, or rice.
2 duck breasts, about 175 g (6 oz) each
1 teaspoon olive oil
2 spring onions, cut into 2.5 cm (1 in) lengths
50 g (1¾ oz) watercress, stalks removed
1 orange, peeled and segmented
For the marinade
1 small red chilli, deseeded and finely chopped
1 teaspoon cornflour
1 clove garlic, crushed
1 teaspoon grated ginger
Grated zest and juice of 1 orange
1 teaspoon clear honey
1 teaspoon sesame oil
1 tablespoon dry sherry or rice wine
1 tablespoon dark soy sauce
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Method Prep:45min › Cook:8min › Ready in:53min
To make the marinade, mix all the ingredients together in a bowl.
Cut the skin and fat off the duck breasts and discard. Slice the flesh into thin strips and add them to the marinade. Stir to mix well then cover and leave to marinate for 30 minutes, or refrigerate until required.
Remove the duck strips, reserving the marinade, and pat them dry. Heat the oil in a wok or large nonstick frying pan over a high heat, then stir-fry the duck for 4-5 minutes until browned.
Pour the marinade onto the duck and allow it to bubble until it reduces and becomes dark and syrupy.
Add the spring onions and watercress, stir-fry for 1 minute, then toss in the orange segments and heat them through.
Variation: replace the watercress with shredded Chinese leaf, ribbons of courgettes and carrots, or baby spinach.
Used different ingredients.
I had no fresh chilli's so used sweet chilli sauce. I added a tbs of hoi-sin to the marinade. Instead of drying off the duck before frying i rolled the pieces in flour before frying. Made the pieces crispy. and to finish before serving sprinkled with a tsp of toasted sesame seed's - 30 Mar 2009
It is game bird season in NZ and this is the first recipe I have tried that has been a success with wild duck. My husband just breasts the ducks, we soak it in water overnight to reduce the gamey taste. Very tasty. - 30 May 2011