Asian Duck Stir Fry

Duck is a little known wonder in a stir fry. The fat renders fast on high heat while duck meat remains tender and holds up to bold aromatics. Enter Rosehips Preserved Meyer Lemon: floral and herbaceous, it cuts through the richness of the duck and sharpens every other flavor in the pan.

Need

Duck (Muscovy)*, cut into pieces

1–2 TBS Rosehips Preserved Meyer Lemon, for marinating

2 - 3+ TBS Rice bran oil (or another neutral oil with a high smoke point), enough to coat your entire pan and begin to pool

2–3 cloves garlic, minced (your nose knows here, we’re big garlic people)

Fresh ginger, sliced or minced, to taste

Snap peas and red peppers (or whatever’s fresh and crunchy at home)

A pinch of Chinese Five Spice (optional)

Do

Pat the duck pieces dry. Apply a thin coating of Rosehips Preserved Meyer Lemon 30–60 minutes before cooking, while the meat comes to room temperature.** The longer it rests, the deeper the flavor — and the less you need.

Heat rice bran oil until crackling hot. Remove any excess liquid from the duck and sear 60–90 seconds a side. When pieces start to balloon and the edges brown (but don’t burn), flip. Taste for texture. Drain on a paper towel.

In the same pan, fry the garlic and ginger until fragrant. Add your veg and flash fry on high heat until bright and just tender.

Toss the duck back in to combine. Taste. Add a pinch of Chinese Five Spice if you’re a fan.

Notes

*Muscovy is a breed of duck — larger, leaner and less fatty than Pekin, the most common commercial duck. The meat is darker, richer and more flavorful, closer to red meat than poultry. For many, it also tastes less gamey than wild duck, which makes it ideal here — enough character to hold up to bold aromatics, but not so strong it fights the marinade.

**We learned this the hard way by marinating for too long. As in overnight. The Preserved Meyer Lemon draws the moisture out of the duck, lending it too salty a finish, in our opinion. Use less than you think you need — duck fat absorbs it fast.

 

Duck sourced from the farm of Jann and Peter Denham, @lrbdirect (Lincoln Red Beef)