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Duck & Vegetable Stir-Fry

November/December 1994, EatingWell Serves Two

Your rating: None Average: 4.7 (3 votes)

Leftover dark meats, such as duck, goose or turkey thighs, marry well with spicy chile-garlic sauce and lots of fresh ginger. Serve this savory stir-fry with steamed rice or Asian noodles.


Duck & Vegetable Stir-Fry

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 2 tablespoons chile-garlic sauce
  • 1 tablespoon rice-wine vinegar or distilled white vinegar
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 2 teaspoons peanut oil, or canola oil
  • 4 cloves garlic, finely chopped
  • 2 tablespoons finely chopped fresh ginger
  • 3 cups broccoli florets, (1 large head)
  • 3 cups sliced bok choy, (3 stalks)
  • 1 cup sliced shiitake mushrooms
  • 2 cups cooked dark poultry meat, such as duck, goose or turkey thighs

Preparation

  1. Stir together chile-garlic sauce, vinegar, soy sauce, cornstarch and water in a small bowl.
  2. Heat oil in a wok or large skillet over high heat. Add garlic and ginger and stir-fry until fragrant, about 30 seconds. Add broccoli and bok choy and stir-fry until the broccoli is bright green, about 2 minutes. Add shiitakes and stir-fry until softened, about 1 minute. Add poultry meat and stir until heated through. Add the reserved chile-garlic sauce mixture and stir until slightly thickened, about 1 minute. Serve immediately.

Tips & Notes

  • Ingredient Note: Chile-garlic sauce, a blend of ground chiles, garlic and vinegar, is commonly used to add heat and flavor to Asian dishes. It can be found in the Asian section of large markets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.
  • Boneless duck breast halves range widely in weight, from about 1/2 to 1 pound, depending on the breed of duck. They can be found in most supermarkets in the poultry or specialty-meat sections or online at mapleleaffarms.com or dartagnan.com.

Nutrition

Per serving: 224 calories; 11 g fat (3 g sat, 4 g mono); 62 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 20 g protein; 3 g fiber; 320 mg sodium; 553 mg potassium.

Nutrition Bonus: Vitamin C (123% daily value), Vitamin A (114% dv), Folate (22% dv), Zinc (20% dv), Iron (17% dv), Potassium (16% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 2 1/2 lean meat, 1/2 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Main Ingredient
Poultry, other
Preparation/ Technique
Stir-Fry
Meal/Course
Dinner

Type of Dish
Main dish, poultry
Ethnic/Regional
Asian
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