Duck Stir-Fry Recipe

Duck Stir-Fry Recipe

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


  • 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.


  1. 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.
  2. 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.)
  3. Increase heat and add cooked quinoa or rice and cilantro to vegetables. Stir-fry until hot. Add cooked duck, stir and remove from heat.
  4. Serve garnished with fresh bean sprouts, green onion, cilantro and a squeeze of lime juice.

Duck Stir Fry

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