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Duck & Vegetable Stir-Fry

by Livestrong_Recipes  |  Sep 11, 2013

Duck & Vegetable Stir-Fry
  1. PREP
  2. 30 m
  • COOK
  • 30 m
  • TOTAL
  • 1 h

Leftover dark meats, such as duck, goose or turkey thighs, marry well with spicy chile-garlic sauce and lots of fresh ginger. Serve this savory stir-fry with steamed rice or Asian noodles.

INGREDIENTS

SERVES 4

  • 2 tbsp Chile-garlic Dipping Sauce
  • 1 tbsp White Vinegar
  • 2 tbsp Soy Sauce
  • 1 tsp Organic Cornstarch
  • 2 tsp Water
  • 4 clove Garlic
  • 2 tbsp Fresh Ginger Root
  • 3 oz Broccoli Florets
  • 1 1/2 cups Bok Choy
  • 1 cup Shiitake Mushrooms
  • 2 cups Duck

DIRECTIONS

1 Stir together chile-garlic sauce, vinegar, soy sauce, cornstarch and water in a small bowl.
2 Heat oil in a wok or large skillet over high heat. Add garlic and ginger and stir-fry until fragrant, about 30 seconds. Add broccoli and bok choy and stir-fry until the broccoli is bright green, about 2 minutes. Add shiitakes and stir-fry until softened, about 1 minute. Add poultry meat and stir until heated through. Add the reserved chile-garlic sauce mixture and stir until slightly thickened, about 1 minute. Serve immediately.
3 Ingredient Note: Chile-garlic sauce, a blend of ground chiles, garlic and vinegar, is commonly used to add heat and flavor to Asian dishes. It can be found in the Asian section of large markets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.
4 Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed of duck. They can be found in most supermarkets in the poultry or specialty-meat sections or online at mapleleaffarms.com or dartagnan.com.