Frozen Orange Juice Duck Stir Fry
Nothing compliments the flavor of duck breast as well as citrus and Asian-style spices and seasonings. This recipe uses frozen orange juice concentrate to add the citrus flavor to a quick and easy stir fry.
You can save time by using frozen vegetables vs. cleaning and chopping fresh, but either works well. Use any type of duck or goose breast you have on hand. Add flavor and tenderize the meat with a process called velveting. Simply whisk a few tablespoons of corn starch into half a cup of soy sauce. Pour the mixture over the sliced duck breast and stir to coat the meat well. Refrigerate the mixture for about an hour before you are ready to cook. The corn starch softens the meat, the soy adds flavor, and the mixture thickens the sauce as the stir fry cooks.
You can cook this dish in a wok or large skillet, but I love to use the Firedisc Cooker outdoors to limit smoke and mess in the kitchen. As with all waterfowl recipes, the most important step is NOT to overcook the waterfowl. Rare to medium rare is perfect. Stir fry the meat over the center hot section of the cooker until it is just browned. Then push it up to the cooler edge while you cook the vegetables.
As with any stir fry, its important to have all of your ingredients prepped and measured before starting the cook. Stir fries move quickly, and there won't be time to run all over the kitchen looking for ingredients.
2 pounds duck breast, cut into slices and marinated in a blend of ½ cup soy sauce and 2 tablespoons corn starch, whisked together
2 pounds assorted frozen or fresh vegetables like broccoli, green beans, carrots, peppers, and onions
3 packs ramen noodles, cooked (don't add flavor packets, you just need the plain noodles) and drained
⅓ cup frozen orange juice concentrate
½ cup soy sauce
¼ cup hoisin sauce
¼ cup rice wine vinegar
1 rounded tablespoon garlic chile crisps
1 tablespoon honey
1 tablespoon sesame oil
Cut the duck breasts into thin strips.
Mix 2 tablespoons corn starch into ½ cup soy sauce. Pour the mixture over the sliced duck breast and refrigerate for 1-2 hours. Mix the sauce ingredients and set aside. Cook the ramen and drain.
Heat your wok or Firedisc on high. Add two tablespoons oil to the hot cooker. Add the duck and marinade to the cooker. Stir fry for 3-5 minutes or until the duck breast has evenly browned on all sides. Move the duck to the sides of the Firedisc to hold warm.
Stir fry the vegetables over the center hot part of the Firedisc or wok. Once they are cooked through but still crisp, return the duck breast to the center. Add the frozen orange juice concentrate and sauce. Stir well to coat the meat and vegetables and continue cooking until the sauce thickens.
Add the cooked ramen noodles and toss to blend and coat evenly with sauce.