Buzz
Cashew duck stir-fry
Duck can be prepared in various dishes as mentioned, with the most popular being boiled duck, roasted duck, grilled duck, and roasted duck. However, duck stir-fry is less common because if not done properly, the duck can be less tasty and have a strong odor. You can prepare the following ingredients to make duck stir-fry with cashews. Ingredients: 1 medium-sized duck, not too old or too young; 1 teaspoon soy sauce; 100g cashews; 2 red and 2 green chilies; 1 garlic bulb; 2 tablespoons sesame oil; 1 cup broth; 400g snow peas; 1 tablespoon cornstarch; 1 tablespoon soy sauce.
Ginger duck stir-fry
Ingredients: 1 duck, 2 pieces of ginger, 4 - 5 cloves of garlic, 5 dried shallots, 3 - 4 dried chilies, some scallions, fish sauce, sugar, ground pepper, bouillon, white wine. Method: Step 1: Mix wine with finely chopped ginger and rub it all over the duck to remove the odor, then chop it into small pieces. Step 2: Chop garlic, ginger, scallions, and dried chilies finely, then marinate the duck with 1/2 of the garlic, 1/2 of the ginger, 1/2 of the scallions, sugar, bouillon, fish sauce, ground pepper, and mix well, marinate for about 20 minutes. Step 3: Saute the rest of the shallots, garlic, and ginger until fragrant, then add the duck to stir-fry until the meat firms up, add a little water and continue stir-frying until nearly dry, then add scallions seasoning.
Pineapple duck stir-fry
Ingredients: 700g duck meat or 1 small duck, 1 pineapple, shallots, garlic, scallions, white wine, cornstarch, ginger, cooking oil, bouillon, sugar, MSG, pepper. Method: Step 1: Prepare ingredients: Clean the duck meat, wash with white wine and finely chopped ginger to remove the odor. Then, cut the duck into bite-sized pieces and marinate with chopped shallots, garlic, bouillon, MSG, sugar, and pepper. Marinate for 30 minutes for the duck to absorb the flavors. Peel and cut the pineapple into thick slices. Peel and finely chop the dried shallots and garlic. Dissolve cornstarch in water. Cut the scallions into sections. Step 2: Stir-fry the duck: Heat cooking oil in a pan, add chopped shallots and garlic, sauté until fragrant, then add the marinated duck and stir-fry evenly. When the duck starts to soften, transfer it to a separate plate. Step 3: Stir-fry the duck with pineapple: Heat the pan, add oil and chopped shallots and garlic, sauté until fragrant, then add pineapple and stir-fry until the pineapple releases juice. Then add the duck and season with MSG, bouillon, sugar, fish sauce to taste. Stir-fry until the duck absorbs the seasoning, then add dissolved cornstarch and water to the pan, stir-fry for about 2 minutes until the dish thickens, then turn off the heat. Finally, sprinkle chopped scallions on top and serve the dish.
Ingredients: 500 grams of roasted duck meat, 100 grams of onions, 200 grams of red and green bell peppers, 2 teaspoons of oyster sauce, 1 teaspoon of chili paste, 2 teaspoons of chili sauce, finely chopped shallots. Method: Step 1: Remove bones from the duck meat and cut into small pieces, then marinate with chili sauce, oyster sauce, and chili paste for about 15 - 20 minutes. Step 2: Cut the onions into bite-sized pieces, and slice the bell peppers. Step 3: Heat a pan, sauté the onions until fragrant, then add the duck and stir-fry until firm, then add the bell peppers, onions, and season again with spices, cook until done.
Spicy duck stir-fry
Garlic duck stir-fry
Garlic duck stir-fry
Stir-Fried Duck Rolls
Ingredients:
- 1/2 duck (approximately 1 - 1.3kg)
- 300ml fresh coconut water
- 100ml coconut cream
- 3 stalks of spring onion
- 3 lemongrass stalks
- 1/2 ginger root
- 1 chili pepper
- 1 onion
- 30g roasted peanuts
- 1 teaspoon five-spice powder
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon vegetable oil
- 1/2 tablespoon oyster sauce
- 1 tablespoon chili paste
- 2 tablespoons cooking oil
- 1 tablespoon fish sauce
- Some common seasonings (salt/seasoning powder/sugar)
Method:
1. Prepare the duck meat:
To eliminate any unwanted odor, use a blowtorch to singe the duck skin until golden brown. Rinse the duck meat thoroughly with water and cut it into bite-sized pieces.
2. Marinate the duck meat:
Marinate the meat with the following mixture: 1 tablespoon chili paste, 2 teaspoons seasoning powder, 1/2 teaspoon salt, 1/2 tablespoon sugar, 1 teaspoon five-spice powder, 1/2 teaspoon curry powder, 1 tablespoon vegetable oil, 1/2 tablespoon turmeric powder, 1/2 tablespoon oyster sauce, 1 tablespoon fish sauce. Mix all the ingredients well and marinate for about 30 - 45 minutes to let the meat absorb the flavors.
3. Stir-fry the duck rolls:
First, cut one lemongrass stalk into small pieces and the remaining into 1 - 2 inch-long pieces.
Heat a pan over medium heat, add 2 tablespoons of cooking oil. Add the chopped lemongrass to the pan and sauté until fragrant.
Once the lemongrass is golden and aromatic, add the marinated duck meat to the pan. Stir continuously until the duck meat is cooked through.
When the meat is almost cooked, slowly pour in the fresh coconut water.
Simmer until the liquid in the pan boils down, then add 100ml of coconut cream. Adjust the heat to high and season to taste.
Finally, add sliced onions and julienned ginger to the pan, stir until the onions become translucent, then add chopped spring onions, stir once more, and turn off the heat. Serve the stir-fried duck rolls on a plate and enjoy.
Pro tip: To prevent the dish from having a strong gamey smell, ensure the duck meat is thoroughly cooked before adding the coconut water and continuing with the dish.
Finished Dish:
For an appealing presentation, sprinkle some roasted peanuts and sliced chili peppers on top of the dish.
This aromatic stir-fried duck dish with curry and turmeric aroma features tender duck meat seasoned just right, boasting a beautiful golden color. The broth is sweet and savory with a hint of richness from the coconut cream. Especially delightful when served with hot rice.
Sweet and Sour Duck Stir-Fry
Vinegar-Marinated Duck Stir-Fry
Duck Stir-Fry with Vietnamese Coriander
Duck Stir-Fry with Vietnamese Coriander
