Learn the art of the stir-fry with award-winning chef and cookbook author Ching-He Huang’s newest collection of recipes. You’ll bulk up your general knowledge of high-heat cooking, plus tips on techniques and grocery shopping, all while focusing on making healthy food, fast. This hoisin duck stir-fry is an elegant way to serve up wok-fired fare tonight.
This is a delicious stir-fry using duck breast fillets. I usually like to serve it for a Chinese-style feast post-Christmas on Boxing Day. It’s fuss-free and the five-spice duck together with the pomegranate bring a spicy, fruity note that continues the celebrations. There may seem like a long list of ingredients, but I promise it’s dead easy.
Ingredients
Duck Marinade
- 1/2 teaspoon Chinese five-spice powder
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon dark soy sauce
- pinch of salt
Stir-Fry
- 10 ounces duck breast fillets, skinned and sliced into 1-inch strips 1/4-inch-thick
- 1 tablespoon cornstarch
- 1 tablespoon peanut oil
- 1 garlic clove, crushed and finely chopped
- 1 tablespoon freshly grated peeled ginger
- 1 tablespoon Shaoxing rice wine or dry sherry
- 3 cavolo nero (kale) leaves, washed, trimmed and cut into 1/2-inch slices
Soy Pomegranate Sauce
- 1/2 cup cold vegetable stock
- 2 tablespoons hoisin sauce
- 1 teaspoon honey
- 1 tablespoon low-sodium light soy sauce
- 1/4 cup pomegranate juice
- 1 tablespoon cornstarch
Garnish
- 1/3 cup fresh pomegranate seeds
- 1 scallion, trimmed and sliced on a diagonal
Directions
For the duck
Whisk together all the ingredients for the marinade in a bowl, then add the duck and turn to coat. let marinate for 10 minutes. Dust with the cornstarch.
Whisk together all the ingredients for the soy pomegranate sauce in another bowl, then set aside.
Heat a wok over high heat until smoking and add the peanut oil. Add the garlic and ginger and stir-fry for a few seconds to release their aroma. Add the duck and let it settle for 10 seconds to sear and brown on one side, then flip it over. Season with the Shaoxing rice wine or dry sherry. Add the cavolo nero and toss for 10 seconds until it starts to wilt, then drizzle in 1 tablespoon cold water around the edge of the wok to create some steam to help cook the kale. Toss and cook all together.
Give the soy pomegranate sauce a stir and pour into the wok, then bring to a boil gently, stirring. The sauce should thicken and become glossy.
Remove from the heat and transfer to a serving plate, garnish with the pomegranate seeds and scallion, and serve immediately with jasmine rice.
