By Scott Leysath – thesportingchef.com
Asian restaurants have kept us coming back time and again with popular dishes like Sweet and Sour Pork, Kung Pao Chicken, and Ginger Beef. Such fare starts off with quick-fried morsels of meat that have been coated with either a dry mix or wet batter. The meat is then seared until tender and delicious.
You might notice that it doesn't take too long for your food to arrive at an Asian restaurant. In fact, it takes considerably longer to prepare the ingredients than it does to actually complete the dish. The cooking style is fast and hot. This lends itself well to lean waterfowl meats, which can suffer from overcooking. If your first attempt at making this duck stir-fry results in chewy meat, try it again but reduce the cooking time.
Zesty Orange Duck Stir-Fry
The ingredients list for this recipe is long, but don't let that intimidate you. This dish is truly a breeze to prepare. Just make sure that everything is chopped, sliced, and diced before you fire up the wok or skillet.
Preparation Time: 15 minutes
Cooking Time: 6-7 minutes
- 2 large navel oranges
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 1/2 cups duck breast fillets, cut into 1- to 2-inch cubes
- 1/4 cup peanut, safflower, or canola oil
- 1/2 teaspoon sesame oil
- 1 cup carrots, thinly sliced
- 2 celery stalks, roughly chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 1/2 cups broccoli florets
- 2 cups baby bok choy, roughly chopped
- 3 green onions, roughly chopped
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon orange juice concentrate
- 3 tablespoons unagi sauce (optional, see below)
- 1/4 cup fresh basil leaves, thinly sliced
- Dash Sriracha (or any hot sauce)
- 4 cups warm cooked rice
Step 1. Remove the outer skin of the oranges with a vegetable peeler, microplane, or zesting tool. (If using a vegetable peeler, carefully remove the thin orange skin without cutting into the bitter white pith.) Finely mince the orange zest and set it aside. Peel the oranges and separate them into segments; reserve.
Step 2. Combine the flour, cornstarch, and salt in a medium bowl. Add the cubed duck and toss to coat evenly. Shake off the excess flour mixture.
Step 3. Heat the peanut and sesame oils in a wok or large skillet over medium-high heat. Add the duck, a few pieces at a time, and stir-fry until evenly browned and crispy. Transfer the duck to a plate lined with paper towels, cover with foil, and keep warm.
Step 4. Combine carrots and celery in the skillet and stir-fry for 2 minutes. Add garlic, ginger, broccoli, bok choy, and green onions. Stir-fry everything for 2 minutes.
Step 5. Return the duck to the skillet. Add soy sauce, vinegar, orange juice, and unagi sauce. Bring everything to a boil while stirring.
Step 6. Remove the skillet from the heat and stir in reserved zest and basil. Season to taste with Sriracha. To serve, place the rice in bowls or on plates and spoon the stir-fry over it. Garnish with the reserved orange segments.
MAKE YOUR OWN UNAGI Unagi sauce can be found in Japanese markets or online. It's a tad sweet and salty and is commonly drizzled over sushi rolls. To make your own, combine 1/2 cup each soy sauce, white sugar, and mirin (Japanese sweet wine) in a small saucepan over medium heat. Stirring often, reduce sauce to 3/4 cup and let cool.