Stir Fried Duck

A very simple dish, making good use of a less frequently used bird. Duck is perfect when cooked with slightly sweet red currant jelly and raisins in this risotto-style recipe. Serves 4.

• ** 10 oz duck breast, skinned
• 2 Tbsp. vegetable oil
• 1 red onion, sliced
• 2 garlic cloves, minced
• *1 tsp. Chinese five spice powder
• 1 leek, sliced
• 1/3 cup raisins
• 1 red bell pepper, cut into thin strips
• * 2 Tbsp. red currant jelly
• 2 Tbsp. dark soy sauce
• 1 cup open cap mushrooms, peeled and sliced
• * scant 1 cup Arborio rice
• * 3-3/4 cups chicken stock
• salt and ground black pepper
• 2 tbsp. chopped fresh parsley

* = available at Heritage

Cut the duck into thin strips. Heat the oil in a large skillet and stir-fry the duck, onion, garlic, Chinese five spice, and leek 5 minutes. Add the raisins, pepper, red currant jelly, soy sauce, mushrooms and rice and cook 2 minutes, stirring.

Pour in the stock a little at a time, season and cook until the liquid has been absorbed and the rice is cooked, 30 minutes. Sprinkle with parsley and serve.

** Note from Eleanor: I use duck leg confit and sautee the vegetables in the duck fat. Shred the duck meat into pieces. Add the duck the last 5 minutes of cooking.