Duck Stir-Fry Recipe

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Succulent ginger marinade for the duck breast, fresh vegetables blended together with quinoa and garnished with fresh cilantro, bean sprouts and a squeeze of lime.

Serves 4-6

Ingredients:

• 6-8 duck breasts
• 2-3 cups Cooked Quinoa or Rice
• 4 tablespoons of oil
• 1/2 cup chicken broth or water
• 2 teaspoons fresh ginger
• 1 large shallot finely chopped
• 2 garlic cloves finely chopped
• 6 green onions finely chopped
• 1 red bell pepper finely chopped
• 2 cups finely shredded Napa cabbage
• 1 cup bean sprouts
• 8 ounces sliced water chestnuts
• 8 ounces bamboo shoots
• 2 tablespoons chopped cilantro
• salt and pepper (optional)

Duck Marinade:

• 1 teaspoon rice wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons Hoison sauce
• 2 teaspoons fresh ginger
• 1 small jalapeno sliced thin
• 2 garlic cloves sliced thin
• 1 green onion finely chopped

Marinade duck breasts for 1-2 hours. Remove duck from marinade and slice 1/4 inch thick strips crosswise.

Directions:

Heat on medium-high 2 tablespoons oil in nonstick frying pan or wok and cook duck quickly for 3-4 minutes. Remove from pan and set aside.
Add remainder of oil to pan and cook shallots and garlic for about 1 minute. Add green onion and red bell pepper and cook for 2-3 minutes. Add whole bamboo shoots, sliced water chestnuts, cabbage, bean sprouts, ginger and 1/2 cup chicken broth. Cook for 3-4 minutes. (Note: cover pan with a lid to help steam vegetables.)
Increase heat and add cooked quinoa or rice and cilantro to vegetables. Stir-fry until hot. Add cooked duck, stir and remove from heat.
Serve garnished with fresh bean sprouts, green onion, cilantro and a squeeze of lime juice.

http://www.nevadafoodies.com/duck-stir-fry-with-quinoa/

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