Duck Breast Stir Fry

There’s something undeniably special about the rich, succulent taste of duck breast. Often reserved for special occasions, this gourmet protein is a hidden gem for anyone who loves food with depth, flavour and sophistication. When paired with fragrant rice and a medley of vibrant stir-fried vegetables, duck breast stir fry transforms an ordinary meal into a beautiful feast.

The beauty of this dish lies in its balance. Duck breast, with its crispy, golden skin and tender, pink interior, is the star. Its natural fattiness provides a luxurious mouthfeel, while its distinct flavour is both robust and elegant. The key to enjoying duck breast lies in savouring the contrast between the crisp exterior and the buttery interior—a sensory experience that’s hard to replicate with other proteins.

Rice serves as the perfect canvas for the duck. Whether it’s jasmine, basmati, or even a nutty wild rice blend, the grains soak up the juices from the duck and the stir-fried vegetables. The result is a bowl of rice that’s far from plain; every bite is infused with the essence of the dish.

Now let’s talk about the stir-fried vegetables. This element brings a vibrant burst of colour and crunch to the plate. Imagine thinly sliced bell peppers in shades of red, yellow or green, tender baby corn, and sweet snap peas. Add to that julienned carrots, crunchy water chestnuts, bean sprouts and perhaps a scattering of shiitake mushrooms. Stir-frying these vegetables in a light garlic-ginger sauce enhances their natural sweetness while preserving their crisp texture. The vegetables not only complement the duck but also add a refreshing contrast to its richness.

What makes Duck Breast with Rice and Stir-Fry Vegetables truly memorable is the way it celebrates contrasts—richness and freshness, tenderness and crunch, subtlety and boldness. It’s a dish that can fit seamlessly into an intimate dinner for two or a festive family gathering.

Why not treat yourself to this simple masterpiece on your next special night in? You won’t be disappointed.

Duck Breast Stir Fry

This dish combines the rich, crispy-skinned duck breast with fluffy, flavourful rice and a medley of vibrant stir-fried vegetables, including crunchy bean sprouts. The dish celebrates the balance of textures and flavours, with the richness of the duck perfectly complemented by the fresh, crisp vegetables. It’s a delightful and wholesome meal perfect for both special occasions and weeknight dinners.

4.93 from 40 votes

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Course: Main Dish

Cuisine: Chinese

Keyword: Duck, Stir Fry, Vegetables

Prep Time: 20 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 People

Calories: 668kcal

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Ingredients

 

MetricImperial

For the Duck Breast:

• 4 large duck breasts skin on
• salt to taste
• pepper to taste

For the Rice:

• 1 ½ cups jasmine rice
• 3 cups water
• 1 pinch salt

For the Stir-Fried Vegetables:

• 2 tbsp vegetable oil
• 1 large red bell pepper thinly sliced
• 1 large yellow bell pepper thinly sliced
• 1 large carrot julienned
• 1 cup sugar snap
• ½ cup shiitake mushrooms sliced
• 1 cup bean sprouts
• ½ cup baby corn halved
• 1 tbsp ginger finely grated
• 2 cloves garlic minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp honey
• 1 tsp sesame seeds optional, for garnish

Instructions

Prepare the Duck Breast:

• Preheat your oven to 200°C (390°F).
• Pat the duck breasts dry with a paper towel. Score the skin in a crisscross pattern, being careful not to cut into the meat.
  4 large duck breasts
• Season both sides with salt and pepper.
  salt, pepper
• Place the duck breasts skin-side down in a cold, oven-safe frying pan. Turn the heat to medium and allow the fat to render for about 6–8 minutes until the skin is golden and crispy.
• Flip the duck breasts, sear the other side for 1–2 minutes, then transfer the pan to the oven. Cook for 6–8 minutes for medium-rare, or longer if you prefer well-done. Let the duck rest for 5 minutes before slicing.

Cook the Rice:

• While the duck in cooking rinse the rice under cold water until the water runs clear.
  1 ½ cups jasmine rice
• In a saucepan, bring 3 cups of water and a pinch of salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  3 cups water, 1 pinch salt

Stir-Fry the Vegetables:

• Heat the vegetable oil in a large wok or skillet over high heat.
  2 tbsp vegetable oil
• Add the ginger and garlic, stir-frying for 30 seconds until fragrant.
  2 cloves garlic, 1 tbsp ginger
• Toss in the carrots, bell peppers, snap peas, mushrooms and baby corn. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
  1 large red bell pepper, 1 large yellow bell pepper, 1 large carrot, 1 cup sugar snap, ½ cup shiitake mushrooms, ½ cup baby corn
• Add the bean sprouts and cook for another minute.
  1 cup bean sprouts
• Mix the soy sauce, sesame oil, and honey in a small bowl. Pour over the vegetables, tossing to coat evenly.
  2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp honey

Assemble the Dish:

• Plate a scoop of rice to the edge of each plate. Spoon the stir-fried vegetables alongside and garnish with sesame seeds if desired. Arrange slices of duck breast on top or beside the stir fry.
  1 tsp sesame seeds

Nutrition

Calories: 668kcal | Carbohydrates: 77g | Protein: 55g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 174mg | Sodium: 675mg | Potassium: 1206mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4858IU | Vitamin C: 173mg | Calcium: 71mg | Iron: 13mg