I don’t always get my hands on duck meat. It is only recently that I was able to taste it and fall in love with it. It is true that ducks are birds, but the meat is darker than chicken and it can be more tender. Did you know that duck has less fat than turkey? That’s what I was told
What I didn’t know is that duck meat is best eaten when the inside is still pink, unlike chicken. The filets that I got are part of the breast. When cooked, they are so tender and more flavorful than chicken and they should only be cooked for a short period to keep the center pink and moist.
This recipe uses the stir-fry method, which is cooking the food for a short period of time in oil until done. This keeps the duck meat soft and tender, just the way I want it. The sauce is incredible! The aroma of sesame oil while marinating is so appetizing the anticipation for marination time was a killer.
Last week, I invited my friends over for dinner. Out tiny little home held 18 persons in a wonderful dinner with the best people! Two of them are leaving to study abroad and many of them left for vacation. It was a gathering that might not be repeated in a few long months. I’m glad we got together and enjoyed good food and some of the best laughs followed by night out clubbing.
The day after, I was tired and hung-over but I had to do all the dishes in nothing but my boxers and apron, and that’s how the rest of the day went!
NEXT TIME: Plastic plates!!!
This duck stir-fry is a crowd pleaser if they’re into Asian flavors. Go ahead and add orange juice or peel to it. It will bring out a different flavor profile.
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