Old Timber Outdoors
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Wild duck breast fillets

Wild Duck Breast Stir-Fry with Ginger and Scallions

Duck breast sliced thin, quickly marinated in soy and seared in batches with pepper, ginger and scallions.

Serves
4
Hands-on
20 min
Total
45 min
Skill
Some experience

Stove and oven · Dinner

Ingredients

  • 1½ lbWild duck breast fillets, skin removed, sliced ¼ inch thick across the grain
  • 3 tbspSoy sauce, divided
  • 3 clovesGarlic, minced, divided
  • 1 tspBrown sugar
  • 1 tbsp cornstarch
  • 1 tbsp minced fresh ginger
  • 4 scallions, cut into 2-inch lengths
  • 1 red bell pepper, sliced
  • 3 tbsp neutral oil, divided
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 3 tbsp chicken stock or water, for the sauce
  • 4 cups cooked rice, made ahead, to serve

You'll need

Stovetop, Cast iron skillet, Instant-read thermometer.

Contains

Soy, Gluten, Sesame.

Method

  1. Toss the sliced duck with 2 tbsp of the soy sauce, the cornstarch and half the garlic. Refrigerate 15 minutes. In a small bowl, stir together the remaining 1 tbsp soy sauce, the stock or water, rice vinegar, brown sugar and sesame oil.
  2. Heat 1 tbsp of the neutral oil in the skillet over high heat until it just smokes.
  3. Add half the duck in one layer and sear 1 minute without moving it, then stir and cook 1 minute more. Check the thickest strip with an instant-read thermometer and take the batch out as soon as it reads 165°F. Repeat with the rest, adding another 1 tbsp oil.
  4. Add the last 1 tbsp oil and stir-fry the bell pepper 2 minutes, then add the scallions, ginger and remaining garlic for 30 seconds.
  5. Pour in the sauce and let it bubble for a few seconds, then return the duck and its juices. Toss just until glossy, about 30 seconds; the duck is already cooked, so do not let it keep simmering.
  6. Serve right away over the rice.

When it's done: 165°F

The federal chart lists poultry at 165°F, and Kansas State University Extension says to fully cook game birds to at least 165°F. Check the thickest part with an instant-read thermometer.

If it goes wrong

Steaming instead of searing
The pan was crowded or not hot enough. Cook in smaller batches and let the pan reheat between them.
Chewy
Slice thinner and across the grain; partly freezing the breast for 20 minutes makes thin slicing easier. Pull each batch the moment it reaches 165°F.
Strong or livery flavor
Trim away any bloodshot meat and all fat and silver skin before slicing.
Sauce thin
The cornstarch on the meat thickens it; toss a little longer, or let the sauce bubble for 20 seconds before the duck goes back in.

Leftovers. Refrigerate leftovers within 2 hours and reheat to 165°F.