Duck and Sesame Stir-Fry Recipe

This recipe comes from Northern Thailand and is intended for game birds, as farmed duck would have too much fat. Use wild duck if you can get it, or even partridge, pheasant or pigeon. If you do use farmed duck, you should remove the skin and fat layer. In this recipe, pak choi (bok choy) or Chinese flowering cabbage can be used instead of broccoli.





Ingredients: (Serves 4)

250 g/9 oz boneless wild duck meat
15 ml/1 tablespoon sesame oil
15 ml/1 tablespoon vegetable oil
4 garlic cloves, finely sliced
2.5 ml/½ teaspoon dried chili flakes
15 ml/1 tablespoon Thai fish sauce
15 ml/1 tablespoon light soy sauce
120 ml/4 fl oz/½ cup water
1 head broccoli, cut into small florets
Cilantro (coriander) and 15 ml/1 tablespoon toasted sesame seeds, to garnish

Method:



Cut the duck meat into bitesize pieces. Heat the oils in a wok or large, heavy frying pan and stir-fry the garlic over a medium heat until it is golden brown - do not let it burn. Add the duck to the pan and stir-fry for a further 2 minutes, until the meat begins to brown.

Stir in the chili flakes, fish sauce, soy sauce and water. Add the broccoli and continue to stir-fry for about 2 minutes, until the duck is just cooked through.

Serve on warmed plates, garnished with cilantro and sesame seeds.

[source from www.asianonlinerecipes.com]