Stir-Fry Duck With Mushrooms and Broccolini

By Florence Fabricant

Total Time: 40 minutes
Rating: 4(60)
Notes: Read community notes

The last time I was in Chinon, I had lunch at a charming restaurant, Au Plaisir Gourmand. The name is fitting: Chinon was the birthplace of Rabelais, who valued indulgence at the table. We began with andouilles (tripe sausages) and continued with lièvre à la royale (hare stuffed with foie gras), as we poured more than one bottle of Chinon. I have never made either dish. But with these wines I still want something bold, earthy and luscious. Did someone say Asian? Starting with duck breast, sliced thick enough to be succulent in a stir-fry, I added mushrooms, broccolini and musky oyster sauce. Unless you worship at the table of Rabelais, the recipe is more than ample for two.

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Ingredients

Yield:2 to 3 servings, or 4 with other dishes

For the Stir-fry Duck With Mushrooms and Broccolini

1magret duck breast
½teaspoon cornstarch
1teaspoon sugar
1teaspoon rice vinegar
2teaspoons soy sauce
1teaspoon Chinese oyster sauce
1tablespoon Asian sesame oil
1½tablespoons peanut oil
2cloves garlic, peeled and slivered
11-inch piece ginger, peeled and slivered
1½teaspoons Sichuan peppercorns
6ounces shiitake mushrooms, stemmed and sliced
Salt
6ounces broccolini, in 1-inch pieces
Steamed brown rice, for serving

Ingredient Substitution Guide

Preparation

For the Stir-fry Duck With Mushrooms and Broccolini
1. Step 1
  Peel skin and fat from duck. Discard or reserve for another use. Slice duck across the grain, ½-inch thick. Mix cornstarch, half the sugar, rice vinegar and half the soy sauce in a medium-size bowl. Add duck and turn to coat. Set aside 15 minutes. Mix remaining sugar and soy sauce with oyster sauce and sesame oil.
2. Step 2
  Place wok or skillet on high heat, add peanut oil, then duck. Stir-fry one minute. Transfer to a dish. Reduce heat to medium. Add garlic, ginger and peppercorns and stir. Add mushrooms, sprinkle lightly with salt, and stir-fry until wilted and shiny. Add broccolini and stir-fry 2 to 3 minutes, until starting to soften.
3. Step 3
  Increase heat and return duck to pan. Stir-fry another minute or so, until duck starts to firm up. Add oyster sauce mixture and stir. Serve with brown rice alongside.

Ratings

4 out of 5

60 user ratings

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sensorydeb2 years ago

Nothing special. I followed the suggestions of increasing the amount of sauce and used chicken thighs. It was good but not something I would probably make again.

Robert2 years ago

Made exactly as written: A waste to throw away the magret skin; I used 10oz of frozen skinless breasts from Maple Leaf Farms Not enough sauce; double the amts, except maybe for the sesame oil. or perhaps add a little water. Broccolini undercooked; cooking it long enough would overcook the duck and make a mush out of the rest of it. Consider cooking broccolini separately before the mushrooms, possibly with a lid for a minute; put aside and add back at end, OR slice each piece in half lengthwise

Grace D2 years ago

Subbed the duck for 0.8 lbs local chicken thighs, quadrupled the marinade and sauce, and doubled the broccolini to serve 4 with rice and Chinese cucumber salad. A keeper.

JEFFREY BAYLIS3 years ago

Made this recipe last night with leftover roast duck and broccoli. Would have been better with broccolini, but I didn't have it. I read the previous reviews that it was not very flavorful. The sauce was too little for the dish in my opinion; so I doubled the sauce and used 2 tablespoons of the oyster sauce instead of 2 teaspoons. The Sichuan peppercorns needed to be crushed. Dried shiitakes would have added more savor than the fresh ones I used. It is a good recipe for leftover duck.

Dr. Lisa4 years ago

Ditto. Pretty good but needed more flavor.

EmEl5 years ago

Pretty good. Next time I'll just use bok choy - and a lot; I ended up having too much meat and not enough veggies for my taste, but overall it was pretty good.

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