Stir-Fry Duck With Mushrooms and Broccolini

Name: Stir-Fry Duck With Mushrooms and Broccolini
Total time: 40 min
Yield: 2 to 3 servings, or 4 with other dishes
Cuisine: asian
Ingredients: 1 magret duck breast; 1/2 teaspoon cornstarch; 1 teaspoon sugar; 1 teaspoon rice vinegar; 2 teaspoons soy sauce; 1 teaspoon Chinese oyster sauce; 1 tablespoon Asian sesame oil; 1 1/2 tablespoons peanut oil; 2 cloves garlic, peeled and slivered; 1 1-inch piece ginger, peeled and slivered; 1 1/2 teaspoons Sichuan peppercorns; 6 ounces shiitake mushrooms, stemmed and sliced; Salt; 6 ounces broccolini, in 1-inch pieces; Steamed brown rice, for serving

By Florence Fabricant

Total Time: 40 minutes
Rating: 4(64)
Comments: Read comments

The last time I was in Chinon, I had lunch at a charming restaurant, Au Plaisir Gourmand. The name is fitting: Chinon was the birthplace of Rabelais, who valued indulgence at the table. We began with andouilles (tripe sausages) and continued with lièvre à la royale (hare stuffed with foie gras), as we poured more than one bottle of Chinon. I have never made either dish. But with these wines I still want something bold, earthy and luscious. Did someone say Asian? Starting with duck breast, sliced thick enough to be succulent in a stir-fry, I added mushrooms, broccolini and musky oyster sauce. Unless you worship at the table of Rabelais, the recipe is more than ample for two.

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Ingredients

Yield:2 to 3 servings, or 4 with other dishes

For the Stir-fry Duck With Mushrooms and Broccolini

1magret duck breast
½teaspoon cornstarch
1teaspoon sugar
1teaspoon rice vinegar
2teaspoons soy sauce
1teaspoon Chinese oyster sauce
1tablespoon Asian sesame oil
1½tablespoons peanut oil
2cloves garlic, peeled and slivered
11-inch piece ginger, peeled and slivered
1½teaspoons Sichuan peppercorns
6ounces shiitake mushrooms, stemmed and sliced
Salt
6ounces broccolini, in 1-inch pieces
Steamed brown rice, for serving

Ingredient Substitution Guide

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Preparation

For the Stir-fry Duck With Mushrooms and Broccolini
1. Step 1
  Peel skin and fat from duck. Discard or reserve for another use. Slice duck across the grain, ½-inch thick. Mix cornstarch, half the sugar, rice vinegar and half the soy sauce in a medium-size bowl. Add duck and turn to coat. Set aside 15 minutes. Mix remaining sugar and soy sauce with oyster sauce and sesame oil.
2. Step 2
  Place wok or skillet on high heat, add peanut oil, then duck. Stir-fry one minute. Transfer to a dish. Reduce heat to medium. Add garlic, ginger and peppercorns and stir. Add mushrooms, sprinkle lightly with salt, and stir-fry until wilted and shiny. Add broccolini and stir-fry 2 to 3 minutes, until starting to soften.
3. Step 3
  Increase heat and return duck to pan. Stir-fry another minute or so, until duck starts to firm up. Add oyster sauce mixture and stir. Serve with brown rice alongside.

Ratings

4 out of 5

64 user ratings

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Comments

JEFFREY BAYLIS4 years ago

Made this recipe last night with leftover roast duck and broccoli. Would have been better with broccolini, but I didn't have it. I read the previous reviews that it was not very flavorful. The sauce was too little for the dish in my opinion; so I doubled the sauce and used 2 tablespoons of the oyster sauce instead of 2 teaspoons. The Sichuan peppercorns needed to be crushed. Dried shiitakes would have added more savor than the fresh ones I used. It is a good recipe for leftover duck.

Robert3 years ago

Made exactly as written: A waste to throw away the magret skin; I used 10oz of frozen skinless breasts from Maple Leaf Farms Not enough sauce; double the amts, except maybe for the sesame oil. or perhaps add a little water. Broccolini undercooked; cooking it long enough would overcook the duck and make a mush out of the rest of it. Consider cooking broccolini separately before the mushrooms, possibly with a lid for a minute; put aside and add back at end, OR slice each piece in half lengthwise

Kristi2 weeks ago

This was a waste of the local Ojai,CA raised Duck Breast I purchased at our farmers market. Would not recommend! There are far better Duck breast recipes.

Lola3 months ago

I made this pretty much exactly as the directions indicated with a couple of little shifts. I’m a HOH - have on hand – cook. I thought the sauce was actually just about perfect in terms of the amount. My little changes: Just under a pound of the duck. That was fine. Did not have broccolini, so I used brussels sprouts. I quartered them, cooked them first – before the mushrooms – and added just a little bit of water to get some steam going. Would definitely make again. Very tasty.

Gordon Wassermann4 months ago

I found this superb. After a dinner party fell flat because guests were sick, I made this just for two people to use some of the expensive broccolini I had bought, and the amounts were just right for us, the taste fantastic. I substituted oyster mushrooms for unavailable shiitake and had kasha as a very fitting accompaniment.

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