Duck Stir-Fry

Posted by Jenni Harris
Sep 5, 2016 4:16:00 PM

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!

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