Peking Duck Stir-Fry

By mageed

Ingredients

• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing cooking wine or dry sherry
• 1 tablespoon Asian sesame oil
• 1 tablespoon cornstarch
• Salt
• 4 skinless, boneless Peking duck breasts cut crosswise into 1/2 inch-thick slices *
• 3 tablespoons vegetable oil
• 4 large garlic cloves
• 1 large shallot, thinly sliced
• 1 jalapeno, seeded and thinly sliced
• 1 red chile, seeded and thinly sliced
• 2 teaspoons sugar
• 1/2 cup chicken stock or water
• 1/4 cup salted, roasted peanuts
• 2 tablespoons chopped cilantro

Details

Servings 4

Preparation

Step 1

1. In a medium bowl, stir 1 tablespoon of the soy sauce with the wine, sesame oil,, cornstarch and a pinch of salt. Add the duck and turn to coat. Let the duck marinate for 10 minutes.
2. In a large skillet or a wok, heat the oil. Add the duck, reserve any excess marinade. Cook over high heat until medium-rare, about 2 minutes per side. Transfer to a plate.
3. Add the garlic, shallot, jalapeno and chile to the skillet and cook over moderately high heat, stirring until golden, about 2 minutes. Add the remaining 1 tablespoon of soy sauce, the reserved marinade, the sugar and the stock and stir fry, scraping up the browned bits in the botton of the skillet. Return the duck to the skillet and stir-fry for 30 seconds. Remove from the heat and stir in the peanuts. Transfer to plates, sprinkle with the cilantro and serve
*You can save the skins, cut into strips and fry as crackelings for topping the stir fry.