Peking stir-fry – luv a duck!
Duck is often a special occasion food – something you order in a fancy restaurant for a birthday or anniversary.
To cook it at home, well – it used to be a big deal. It would no only be hard to find (and never seen in supermarkets) but also hugely expensive! Then, there’s the ceremony around actually preparing and cooking it.
It used to be very hard to find – but thanks to the rise of television cooking shows – many people are excited about putting it on their home cooking menus. Supermarkets have responded and now you can buy it when you do your weekly shop.
Now I’m not normally into packet food, so when dad (who along with my brother who own Great Ocean Road gourmet food store, Anglesea Fruitz) tried to convince me about this pre-cooked duck he was going to get into the shop – well, I kind of turned my nose up at it. But, dad was insistent that this stuff was top quality and that not only his local clientèle but tourists to Anglesea would love it because it didn’t take a whole lot of preparation.
So, like many new products they get in at the shop – I road-tested it. The duck is done by a company called Luv a Duck. They serve duck several different ways, in pre-packed containers including Chinese pancakes and pre-cooked Peking duck to raw whole birds you can prepare however you like, as well as pieces, like the versatile breast. They even have duck stock – and duck fat (mmm roast potatoes).
I opted for the whole peking duck – and decided to make a stir-fry. With little effort really – I had a dish that was bursting full of flavour – and on the table within 20 minutes. It tasted absolutely amazing!
To my dad’s delight, I conceded that I was a convert! At the end of the day, I’m just rapt that duck is more accessible then ever … because it truly is delicious!
For this recipe, you can use the prepackaged duck variety – or, of course, you may have a fabulous Chinese shop close by which has them hanging in the window – it’s up to you!
The other important tip, as with all stir-frys, is to chop all the ingredients first. Once you begin – this will cook extremely fast, especially because the duck is already cooked – all you are doing is heating it though.
Peking duck stir-fry with mushrooms and snow peas
- 1/2 a Peking duck, meat removed from the bone and shredded
- 2 tbs of peanut oil
- 1 tsp of sesame oil
- a knob of ginger, finely diced
- 3 cloves of garlic, finely sliced
- 3 spring onion stalks, finely chopped
- 2 large flat mushrooms, thinly sliced
- 5 Swiss brown mushrooms, thinly sliced
- 1/2 a cup of oyster sauce
- 1/2 a cup of water
- Two handfuls of snow peas, whole
- a 500gm packet of fresh Hokkien noodles
- 1 tsp of corn flour
- 1/4 cup of coriander, roughly chopped
- 1/2 a green chilli, finely chopped
- the juice of half a lime
- lime wedges to serve
Heat a wok to a high heat and add the peanut and sesame oils. Add ginger, garlic and spring onion and toss until the flavours start to release. Ensure you don’t burn them.
Add the mushrooms and stir-fry quickly for two minutes. Add the oyster sauce and the water and stir fry until the mushrooms begin to collapse. Add the duck and noodles and stir-fry for a further minute.
Mix the cornflour with a little water until the lumps are gone and add the the pan, along with the snow peas. Cook, tossing continuously, for another two minutes, or until the duck is heated through and the snow peas are just cooked, but still crunchy.
Turn the heat off and add the lime juice and coriander and stir through before serving into large bowls.
Garnish with the chilli – some coriander sprigs and a wedge of lime.
Have you cooked with duck much? What’s your favourite way to prepare it? If you haven’t made duck at home, what’s stopping you? Share your duck stories below 🙂
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