Duck Stir Fry

After a long day at work we are always looking for something easy and tasty to make for dinner.  Tonight I thought I would try something different and use duck.  Duck is not a meat this is in my usual repertoire of cooking, but this version is definitely doable for any of the newbies out there.

I think there are a lot of misconceptions about duck being unhealthy- but it need not be.  For this stir fry I simply removed the skin from two duck breasts (you could offcourse keep it on for additional taste and texture to the dish). Duck also contains generous amount of iron, phosphorus, zinc and a number of other nutrients for the body.  So give this duck recipe a go- I guarantee you its quick, easy and delicious!

Ingredients:

• 1 capsicum, sliced
• 2 green onions, sliced on the diagonal
• 3 gloves garlic, minced
• 2cm x 2cm ginger, minced
• Red chilli, sliced
• Stem of 1 lemon grass, sliced
• 3 kaffir lime leaves, sliced
• Prik Khing Curry Paste (see picture below) (this tin can be bought from any Asian supermarket)
• 3 slices tinned pineapple, cubed
• Handful of mushrooms, chopped
• 2 duck breasts-skin removed (see picture below) (it looks similar to the colour and texture of a chicken thigh fillet)
• Handful of fresh coriander (to garnish)

 

 

 

 

Method:

On a wok, stir fry the garlic, ginger, lemongrass, chilli and kaffir lime leaves with a little oil.  It should let of a wonderful aroma as ingredients cook together. Stir fry for a couple of minutes.

Add the curry paste and stir fry the mixture until fully incorporated.  Add 4 tablespoons of water.

Add the duck breast and stir fry for about 5-6 minutes.  It is important to not overcook your duck.  Unlike chicken, duck should be slightly red in the centre.  This is a sign of it being tender.  When the duck has cooked through, add the capsicum, mushroom, and green onion and stir fry for one minute.

Take of the heat and add the pineapple. The pineapple may seem an odd choice but it adds a slight sweetness and great texture to the dish. Garnish the dish with coriander.  Serve with steamed rice.