E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Stir-Fried Duck with Green Onions Lodge Cast Iron | March 9, 2022 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 14 Inch Cast Iron Wok Ingredients ¼ cup soy sauce 1 teaspoon sesame oil 2 pounds duck breast, skin removed and reserved, cut into half inch slices 1 medium red onion, thinly sliced 6 green onions, sliced, green and white parts separated 4 cloves garlic, minced or grated 1 tablespoon ginger, grated ¼ cup chicken stock 1 teaspoon cornstarch 2 teaspoons oyster sauce 1 teaspoon chili sauce, optional 1 teaspoon sesame seeds for garnish green onion for garnish 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Heart Burn Brownie View recipe Mimosa Cinnamon Rolls View recipe Whole Rainbow Trout With Jack Daniel’s Glazed Carrots View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Stir-Fried Duck with Green Onions Lodge Cast Iron | March 9, 2022 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 14 Inch Cast Iron Wok Ingredients ¼ cup soy sauce 1 teaspoon sesame oil 2 pounds duck breast, skin removed and reserved, cut into half inch slices 1 medium red onion, thinly sliced 6 green onions, sliced, green and white parts separated 4 cloves garlic, minced or grated 1 tablespoon ginger, grated ¼ cup chicken stock 1 teaspoon cornstarch 2 teaspoons oyster sauce 1 teaspoon chili sauce, optional 1 teaspoon sesame seeds for garnish green onion for garnish 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. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Heart Burn Brownie View recipe Mimosa Cinnamon Rolls View recipe Whole Rainbow Trout With Jack Daniel’s Glazed Carrots View recipe
