HOISIN DUCK STIR-FRY
Looking for a quick midweek meal? You can rustle up this hoisin duck stir-fry in just 15 minutes flat. It's low in fat and calories, but full of flavour
Provided by Anna Glover
Categories Dinner, Supper
Time 15m
Number Of Ingredients 13
Steps:
- Heat a wok or a large frying pan over a high heat. Drizzle in 1/2 tbsp of the oil and stir-fry the duck for 5 mins until cooked through and golden. Set aside on a plate. Heat the remaining 1/2 tbsp oil and add the pak choi, onion, carrot and celery. Fry for another 5 mins until golden but still crunchy.
- Mix the vinegar, five spice, hoisin, 6 tbsp water, and cornflour together in a small bowl. Add to the wok with the veg along with the cooked duck. Stir well and simmer for 2-3 mins until the sauce thickens and coats the veg. Scatter with the spring onions and serve with noodles or rice and the lemon wedges for squeezing over.
Nutrition Facts : Calories 326 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 9 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
LEFTOVER DUCK STIR FRY
A great way to use up left over roast duck. Alternatively use fresh cubed duck breasts and cook in the wok first. I've added the veggies I think works best, but you can substitute it to whatever you fancy really. Please note the cooking times given are just for guidance, not set in stone.
Provided by Bouncepogo
Categories Duck
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat a large wok and add oil.
- Add mushrooms, cook for 3 minutes until they start to soften and brown.
- Add duck, cook for 1 minute.
- Add garlic, ginger, and chilie, stir well, cook for a further 2 minutes.
- Add sweetcorn, mange tout, cook for 2 minutes.
- Add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through.
- Add cashews, stir well to heat through.
- Serve with boiled or egg fried basmati rice.
Nutrition Facts : Calories 979.2, Fat 85.1, SaturatedFat 25.9, Cholesterol 133.3, Sodium 924, Carbohydrate 26.6, Fiber 3.4, Sugar 8.5, Protein 28.1
CHINESE DUCK STIR-FRY
Make and share this Chinese Duck Stir-Fry recipe from Food.com.
Provided by English_Rose
Categories Duck Breasts
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Score the skin of the duck breast and place skin-side down in a cold frying pan. Set over a medium heat and fry gently until the skin has browned. Turn the breast over and drizzle the honey over the skin.
- When the duck breast has cooked through, take off the heat and leave to rest for 5 minutes. Cut into thin slices.
- Cook the noodles following the instructions on the packet.
- Heat the olive oil and sesame oil in a wok or frying pan. Add the chili, garlic, ginger, carrots, peppers and scallions. Pour over the mirin and soy sauce and stir-fry for a few minutes.
- Add the noodles and cilantro stalks and toss together.
- Spoon into serving bowls, fan the duck pieces over the top and sprinkle over the cilantro leaves.
Nutrition Facts : Calories 833.9, Fat 31.4, SaturatedFat 6.6, Cholesterol 247, Sodium 708, Carbohydrate 91.4, Fiber 6.5, Sugar 16.6, Protein 46.5
STIR-FRY OF DUCK & WINTER VEGETABLES
From Gordon Ramsay's Boxwood Cafè, a stir fry-cum-stew combining duck breasts and seasonal vegetables to perfection
Provided by Gordon Ramsay
Categories Dinner
Time 2h15m
Number Of Ingredients 16
Steps:
- Peel and quarter the onions. Peel the celeriac, parsnips and salsify, then cut into 2cm dice or lengths (they needn't be exact).
- Heat half the oil in a large sauté pan or wok and stir fry the vegetables (except the mushrooms) for 15-20 minutes until softened and slightly caramelised. Add the rosemary, bay, star anise and wine and boil hard over a high heat until reduced by half. Stir in the tomato purée, truffle oil, if using, stock and seasoning and continue to boil hard, uncovered, until reduced by half again. Drain the vegetables into a colander over a large bowl, then pass the sauce through a sieve into a medium saucepan. Reserve vegetables and sauce separately.
- Heat the remaining oil in a frying pan and stir fry the mushrooms over a high heat for 5 minutes until nicely browned. Season and drain on paper towels.
- Wipe out the pan, leaving it with a light oily film. Heat until very hot, then add the duck breasts, skin-side down. Add seasoning and leave them for 3-4 minutes over a medium heat so they brown. Turn them over and cook the other side for 3-4 more minutes until lightly springy to the touch. If you like your duck cooked more than this, you can leave the breasts for longer, but it will become tough if overcooked - so watch it.
- Remove from the heat and leave to stand for 5 minutes before slicing each breast into bite-size pieces. Reheat the vegetables by tossing them in the pan with 1 tablespoon duck fat, adding coriander and seasoning at the last moment. At the same time, simmer the sauce and taste for seasoning.
- To serve, pile the vegetables in the centre of a warmed large platter, surround with the duck and top with mushrooms. Drizzle the sauce over and serve any extra separately.
Nutrition Facts : Calories 404 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.17 milligram of sodium
More about "duck stirfry food"
PEKING DUCK STIR-FRY RECIPE - KEN HOM - FOOD & WINE
From foodandwine.com
5/5 Total Time 30 mins
- In a medium bowl, stir 1 tablespoon of the soy sauce with the wine, sesame oil, cornstarch and a pinch of salt. Add the duck and turn to coat. Let the duck marinate for 10 minutes.
- In a large skillet or a wok, heat the oil. Add the duck; reserve any excess marinade. Cook over high heat until medium-rare, about 2 minutes per side. Transfer to a plate.
- Add the garlic, shallot, jalapeño and chile to the skillet and cook over moderately high heat, stirring, until golden, about 2 minutes. 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. Remove from the heat and stir in the peanuts. Transfer to plates, sprinkle with the cilantro and serve.
DUCK STIR FRY RECIPE - BBC FOOD
From bbc.co.uk
Servings 2Category Main Course
DUCK AND ORANGE STIR-FRY RECIPE | GOOD FOOD
From goodfood.com.au
DUCK AND BROCCOLI STIR-FRY - DUCKS UNLIMITED
From ducks.org
DUCK STIR FRY WITH SCALLIONS - HUNTER ANGLER GARDENER COOK
From honest-food.net
THE TOWN DUCK - FLOWERS & GIFTS - 100 MAIN ST, WARRENTON, VA, …
From yelp.ca
LOVE THE DUCK DISHES - FAANG THAI RESTAURANT, WARRENTON TRAVELLER ...
From tripadvisor.ca
STIR-FRY DUCK NOODLES RECIPE - FOOD NEWS
From foodnewsnews.com
HUNAN CAFE WARRENTON
From hunancafewarrenton.com
DUCK AND ORANGE STIR-FRY RECIPE - FOOD NEWS
From foodnewsnews.com
DUCK STIR-FRY NOODLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHINESE DUCK STIR-FRY RECIPE - FOOD NEWS
From foodnewsnews.com
LOCAL DONUT SHOP | DUCK DONUTS
From duckdonuts.com
EASY FOOD IN WILD: STIR-FRY DUCK FOR FOOD COOKING IN FOREST …
From youtube.com
SPICY VEGAN MOCK DUCK STIR-FRY RECIPE - FOOD.COM
From food.com
DUCK NOODLE STIR-FRY | CHINESE RECIPES | GOODTO
From goodto.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love