Asian Duck Stir-fry

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

Asian Duck Stir-fry recipe - cookin5m2-PIN

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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Serves 4 persons         Total Time 40 min


  • 500g duck filet
  • 3 tbsp cornflour
  • 3 tbsp soy sauce
  • 4 tbsp mirin
  • 2 tbsp sesame oil
  • 1 tbsp ginger powder
  • 2 tsp garlic powder
  • 3 garlic cloves, minced
  • 5 cm knob of ginger, minced
  • 3 tbsp vegetable oil
  • 1 red bell pepper, cut into thin stripes
  • 1 tbsp sesame seeds
  • 2 stalks spring onions, sliced in thin circles
  • Cooked Basmati rice for serving


  • Cut the filets into small bite-sized strips. Remove the large white vein if needed

  • In a bowl, mix the soy sauce, mirin, one tablespoon sesame oil, powdered ginger and garlic, and the cornflour. Ad water if needed to dilute the mix. Toss the filets and leave to marinate, covered in the fridge for 30 minutes

  • In a large wok or frying pan, heat the vegetable oil and fry half of the garlic and ginger on medium heat to infuse the oil. Add the bell pepper and stir-fry until slightly soft.

  • Remove the filets from the marinade reserving the liquid. Add the filets to the wok and toss to stir-fry for 3-4 minutes. Don’t overcook the filets or they’ll be chewy

  • Add the marination liquid and let it simmer for a couple of minutes stirring occasionally until it thickens and turn off the heat

  • Drizzle with the sesame oil, sesame seeds, and sliced spring onions and stir for one last time and serve immediately with boiled basmati rice

Asian Duck Stir-fry recipe - cookin5m2-1

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