Recipe

If It Woks Like A Duck - Duck Breast With Stir-fry And Cashew Fried Rice Szechuan Style Recipe

Add Step-by-Step Photos	Alisdhair / All my dishes 1 month, 1 week ago There's a little white duck-- Sittin' in the water-- There's a little white duck-- Doin what he oughta. -- He took a bite of the lily pad -- Flapped his wings and then he said,-- DAMN IT I'D RATHER EAT THIS DISH INSTEAD !!! Prep:30m Cook:30m Servings:4	Alisdhair
	duck chinese szechuan cashew stirfry

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Ingredients

4 Very large duck breasts (at least DD)

MARINADE:

¾ cup of peanut oil

2 tbls. of brown sugar

2 tbls. of aged soy sauce

¼ cup of sweet port wine

¼ cup of fresh orange juice

A splurt of oyster sauce

1 tbls. of spicey red chili sauce (I use Sriracha)

2 tsp. of freshly ground Szechuan peppercorns

STIRFRY

1 ½ lbs. of oyster mushrooms

1 large carrot (not traditional but good)

4 large stalks of celery

2 med. sized red bell peppers

1 ½ cups of small broccoli florets

1 cup of baby corn

1 large bunches of scallions

4 oz. of baby spinach leaves

1 cup of duck or chicken stock

1 tsp. of cornflour

Oil to sauté

Fresh garlic to taste

Fresh ginger to taste

RICE:

4 cups of basmati rice 90% of the way cooked, and cooled

1 med sized white onion

1 ½ cups of roughly crushed cashews

2 cups of duck or chicken stock

Peanut oil

Directions

FOR THE DUCK: Cut the duck into long strips (the skin may be left on – your choice). Mix all the ingredients for the marinade together and let the duck soak therein for 4-5 hours. Drain it before cooking but save the marinade.

Cut the mushrooms into large pieces. Cut the carrot in half then into long, thin diagonal slices and cut the celery into long, thin diagonal slices. Cut the red peppers into med-large triangular shapes and cut the scallions at a very sharp bias keeping them rather long.

You could cut the baby corn in half lengthwise as well.

Parboil the carrots celery and the broccoli until they are all a little over halfway done.

Heat a wok and add the mushrooms and peppers – cook dry for a minute, add a little oil and cook more until the peppers begin to brown on the edges. Add the duck and cook further until it too has browned.

Add the carrot, celery, baby corn and broccoli. Season with the garlic and ginger and cook 2 minutes before adding the cup of stock which should already have the cornstarch dissolved in it. Season further with as much of the marinade from the duck as you wish and stir fry it until the sauce is tight. At the very end toss in the scallions and spinach and cook for 30 – 45 seconds.

Finely dice the onion and toast the cashews. Heat some of the oil in a wok or other such a pan and sauté the onion until it has deeply caramelised. Add the rice (and more oil if needed) and cook a minute while stirring CONTINUOUSLY. Pour in the stock and flip in the cashews, cook until the stock has been absorbed.

TO SERVE: Make a ring of rice on a plate and simply serve the stir-fry in the midst of it.

*or as an alternative the duck breasts could be left whole and charcoal grilled separately then sliced and fanned out over the top of it all.

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Comments

mjcmcook 1 month, 1 week ago said:
~HELLO~
I appreciate this "5"FORK!!!!! recipe~
It sounds FABULOUS ~
I do know when I will
cook it~ but I love having
it in my 'Recipe Box'~
Also, I like the 'intro' about the recipe~
and the photo~
Thank-you for sharing~
~*~mj~*~
I added this recipe to some of my 'Groups'~
I realize that this is not a French recipe...
but it reminds me of France~ !