Duck provides a rich flavor that continues to stand out with bold ingredients, like garlic, chili sauce, and ginger. We like to serve the dish over rice or noodles. If you have leftover duck fat, you can keep it in an airtight container in the fridge for up to two months. It’s richly flavored and great for frying potatoes or searing scallops.
Level
Intermediate
Prep Time
35 minutes
Cook Time
25 minutes
Serves
6
Cook it With Our
Directions
- Combine soy sauce and sesame oil. Toss duck in sauce and refrigerate for 30 minutes.
- Heat wok over medium-high for 5-7 minutes. If using induction or electric cooktops, heat over medium-low heat for 5 minutes, then increase to medium-high for 3-5 minutes.
- Add two of the duck skins to the wok and cook until fat is rendered, about 2-3 minutes.
- Remove the duck and shake off excess marinade. In batches, add to the wok in a single layer. Cook for 3-4 minutes undisturbed. Stir the duck and continue to cook for 1-2 minutes. Remove to a plate and cover.
- If needed, add more oil with half of the sliced red onions and the white portion of the green onion. Cook for 1-2 minutes undisturbed.
- Add garlic, ginger, and 2/3 of the green onion. Save some for garnish.
- Stir-fry for 1-2 minutes. Deglaze the pan with chicken stock, scraping the charred bits from the bottom of the wok.
- Add cornstarch, oyster sauce, and chili sauce (if desired). Mix in the duck and cook until sauce has thickened slightly.
- Garnish with sesame seeds, green onion, and remaining red onion.
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