Quick, simple and delicious stir-fry with a little twist.
- 1 lb Boneless Skinless Duck Breast
- 3/4 cup Soy Sauce
- 2 tbl Sesame Oil
- 2 Limes, zest and juice
- 4 Garlic Cloves
- 1/4 cup Cilantro
- 1 tbl Sriracha
- 1 tsp Ginger
- 1/4 cup Green Onion
- 1 Onion, julienned
- 1 Bell Pepper, julienned
- 2 Carrot, thinly sliced
- 1 cup Asian Cabbange, shredded (Pok Choy, Bok Choy, Nappa, etc.)
Thinly slice your duck breast into strips and place in a non-reactive container or Ziploc bag.
For the marinade combine remaining ingredients (except the regular onion, bell pepper, carrot and cabbage) in a blender and blend until well mixed. Pour the marinade over the duck and allow to marinate for 12-36 hours.
When you are ready to cook, heat a large sauté pan or wok over medium high heat. Add a about 1 tablespoon of oil to the pan and once it start to shimmer, add in the marinated duck and cook.
Once the duck is mostly cooked, remove and place on a platter.
While the pan is still hot, sauté your onion, peppers and carrots for about 2 minutes. Add in the cabbage and return the duck to the pan and cook until the cabbage has cooked down and is tender (approximately 3 minutes). Serve over rice for a delicious, filling and satisfying meal!