Thursday, February 11, 2010
I came up with this stir-fry recipe to move out some of the ingredients in my fridge. My inspiration: a couple of duck breasts that I didn't cook when I made Pan Seared Duck Breast with POM-Thyme Reduction Sauce last month. I don't like to keep uncooked meat in the fridge for more than two days, so we had duck twice during this particular weekend. I also had a container of PF Chang's "special sauce" leftover from theBeef Lettuce Wraps I'd made the week before. Once I had the protein and the sauce I was ready for veggies. Further investigation into the contents of my fridge revealed some green onions and a yellow bell pepper in the vegetable crisper that were suddenly looking not-so-crisp. Perfect! After a quick round-up of additional flavor-enhancing ingredients, (garlic, ginger, hot pepper, and sesame oil) I was set. I pushed up my sleeves, slapped on an apron, heated a little oil in my skillet, and started chopping!
Actually, before I started chopping, I did this:
That is, I sliced the duck breast and added it to the "special sauce" to marinate for a bit while I chopped and sliced my veggies.
Here are my veggies from left to right: 1/2 of a flaming hot Serrano pepper, seeded and finely chopped, a yellow bell pepper, cut into strips, 3-4 green onions, cut diagonally into 1" pieces, and finally a couple cloves of garlic, minced and crushed under my knife.
I added the duck breast to about a tablespoon of oil, heated in my skillet over high heat. Cook and stir constantly until the duck is nearly cooked,
then add in the garlic and green onions and 1-2 teaspoons of "mashed" ginger. I use the kind from a tube, purchased in the produce department of my grocery store. Cook and stir 30 seconds, or until fragrant.
Add in the peppers and stir fry for another minute, or until the yellow pepper is tender-crisp.
To finish, lightly drizzle with a bit of sesame oil and serve over rice.
This turned out amazing! The flavors and textures all worked really well together. That Serrano pepper added quite a bit of heat. The kind of heat that leaves your mouth burning for a some time after you've finished eating. I'm glad that I only used half a pepper AND took out the seeds. For me the heat was just right. I was happily surprised by the success of this dish. Sometimes when I throw a bunch of ingredients into a skillet because they need to be used up, it turns out okay. Sometimes not. But this one has made it into the winner's circle! I'll definitely make Spicy Duck Stir-Fry again!
Spicy Duck Stir Fry created by me : )
Marinade: P.F. Chang's Special Sauce from Recipezaar.com
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1-2 teaspoon garlic and red chile paste
Make the special sauce by dissolving the sugar in water in a small bowl.
Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil and chile paste. Mix well and refrigerate this sauce until you're ready to use.
2 boneless duck breast halves, thinly sliced
4 green onions cut diagonally into 1" pieces
1/2 to 1 Serrano pepper, seeded and finely chopped
1 red or yellow sweet bell pepper, sliced
2 garlic cloves, minced
1-2 teaspoons mashed ginger
1/4 t. sesame oil (for drizzling)
Add duck to the special sauce marinade and allow to sit while you chop the green onions, peppers, and garlic. Heat a wok or heavy skillet over high heat. When very hot, pour in the oil. Add the duck slices, and cook, stirring constantly until they are nearly cooked. Then add the garlic, ginger, and green onions and cook for 30seconds, or until very fragrant. Add the peppers and cook for another minute. Turn off heat. Drizzle with 1/4 teaspoon sesame oil. Serve over rice.
*I used Maple Leaf Farms pre-seasoned duck breast for this recipe. You can find their products at your local grocery or shop online here.
To download or print this recipe click here!