Asian Duck Stir Fry
This stir fry was my first creation with this season’s duck harvest, and let’s just say it went VERY well. I’m a little nervous that I created too big of shoes for myself fill for the rest of the season, but this is for sure going to be a regular part of the rotation. Plus, it took me less than 30 minutes from start to finish. Talk about a mom win!
I love a good stir fry, and it is seriously one of the easiest and best things you can do with duck. It’s a great dish to make if you are new to cooking it, but it is also such a great tried and true if you are a veteran. If your duck is gamey, or you are still getting used to the taste of duck, these flavors compliment it in such a lovely way that will leave you wanting more.
Of course, if you don’t have duck, you can use any red meat to substitute! If you use beef, start cooking it before adding in your veggies (instead of after) as it takes longer to cook than wild game.
Asian Duck Stir Fry
- 1 lb duck breasts, sliced into pieces 1/4-1/2 inch thick
- 1 orange bell pepper, sliced
- 1 medium yellow squash, cut into matchsticks
- 3 Thai chiles, sliced and de-seeded
- 1/3 + 1/4 cup soy sauce
- 1 tbsp. sesame seed oil
- 1/2 tbsp. fish sauce
- 1 tbsp. garlic powder
- 1 tsp salt & pepper (each)
- Arrowroot slurry (1 tbsp. arrowroot starch mixed with 1 tbsp. water.
- 1/4 cup white vinegar or rice vinegar
- Heat a large pan over medium-high heat, and add your sesame seed oil.
- Once heated, add the sliced veggies, the fish sauce, and the 1/3 cup soy sauce.
- Cook until just starting to soften, about 5-7 mins.
- Move your veggies to one side of the pan so it only takes up half the pan, and add your duck to the other half of the pan.
- Stir constantly until the duck is just browned.
- Add the chiles, the additional 1/4 cup soy sauce, and the arrowroot slurry and stir to mix evenly.
- Turn off the heat, add the vinegar, and scrape up the brown bits from the pan to mix into the stir fry.
- Serve over rice (or your base of choice!) and CHOW DOWN!
- To make this recipe #whole30approved and #paleofriendly, swap your soy sauce for equal parts coconut aminos.