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My review
Stir-Fried Duck Breast
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Renee Baier
"This is a great all-round stir-fry recipe you can try with other meats: mix and match duck, chicken, pheasant, or turkey. Also good with beef, pork, or lamb. The key here is to flash-fry, not overcook. Also great served over fried rice."
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Ingredients
20 m servings 216Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Scoop seeds out of cucumber halves and discard. Cut cucumber into 1-inch strips.
- Thinly slice white parts of green onions. Slice green parts into 1-inch pieces.
- Heat sesame oil in a pan over high heat. Sprinkle five-spice powder and salt over sliced duck; add to the pan. Stir-fry for 1 minute. Add sliced white onion and fry for 1 minute. Add cucumber, green onion pieces, and hoisin sauce; stir-fry for 1 minute. Remove pan from heat.
- Place lettuce and cabbage leaves on a plate and fill with duck mixture. Garnish with sesame seeds. Serve hot.
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Footnotes
- Cook's Notes:
- Substitute olive oil for the sesame oil if desired. If using lean meat such as chicken breast, add an additional tablespoon of oil to the recipe.
- You can use homemade or store-bought hoisin sauce.