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.