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Duck Breast and Blackberry Stir Fry

Prep:

Cook:

Serves: 5-7

There is just something about duck and berries that go together.

Printer Friendly Recipe By author of Timber 2 Table

There is something about duck and berries that just seem to go together. A simple stir-fry is the perfect way to combine the two for a quick dinner. Use your favorite stir fry ingredients, I went with julienned bell pepper, shitake mushrooms, snap peas, broccoli, water chestnuts and bamboo shoots for crunch, and finished it with blackberries for a touch of sweetness. This dish is a great way to stretch out a little duck to feed a lot of people.

The blackberries give the stir fry a sweet and tart flavor that is a bit out of the normal.

Add the berries at the very end of the cooking process to keep them intact. Serve the stir fry over rice, or, my favorite, with softened rice noodles mixed in at the very end.

Don't stick hard and fast to the recipe, add your favorite stir fry ingredients.

 

Ingredients

2 duck breast
skin on or skinned
cut into thin slices

2 cups snap peas

2 cups broccoli

2 bell peppers
julienned

1 cup mushrooms

1 can each of water chestnuts and bamboo shoots

1 pound fresh berries (use whatever is local or looks good at the market now)

½ cup soy sauce

2 teaspoons Chinese Five Spice powder

1 teaspoon fish sauce

½ cup peanut or sesame oil


Cooking Instructions

Heat the peanut oil in a wok over high heat until it just starts to smoke. Add the duck breast slices and stir-fry for two to three minutes or until just browned on the surface. Remove the meat to a warm bowl. Add the vegetables to the wok and cook five to 10 minutes until the vegetables are cooked through, but still crisp. Return the duck to the wok and add the seasonings. Add the fruit. Stir gently for two more minutes. Serve over rice or mix in softened rice noodles.

Cook everything hot and fast so that the vegetables are just cooked through and still a bit crisp.

 

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