Parents, especially mothers, are frequently criticized because they have difficulty accepting that their children have grown into adult men and women with all the common sense that that implies. SMH. His father did the same thing about 30 years ago, in the same country, also standing on the animal’s back. Case closed.
Anyway, Shinae Choi Robinson’s marinade for pork chops https://plus.google.com/u/0/+ShinaeChoiRobinson/posts/bHuvkF3gRwv inspired me to try a duck breast stir fry, using German duck for the first time.
The German duck is good but with a different flavor than the duck in France. I imagine that most of the duck breasts we were eating in France came from foie gras ducks; I know that was true of the ones I bought from Jean-Louis https://cookinginsens.wordpress.com/2012/04/02/duck-breast-with-mango-sauce/. Still, the enten or duck in Germany is good and perhaps leaner.
Over the years I’ve wasted so much money on mini-choppers, never satisfied with the blades and/or motor performance. This is my new mini-chopper and I’m finally happy 🙂
I cooked the duck first in the wok along with the marinade paste, then removed it from the pan. When you stir fry the vegetables, whatever kind you like, cook the firmer vegetables first. In this case, the order would be broccoli, peppers, mushrooms and napa cabbage, with the duck and it’s juices added back in at the finish.
Duck Breast and Vegetable Stir Fry
2 duck breasts, sliced thin
1 shallot, quartered
2 green onions, cut into 1 inch pieces
1 inch piece of ginger, quartered
3 cloves garlic, quartered
1 tsp curry powder
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp mirin
2 tbsp vegetable oil
1/2 small head broccoli, separated into florets
1/4 red bell pepper, sliced
1/4 yellow bell pepper, sliced
1/2 cup mushrooms, sliced
1/4 head napa cabbage, sliced
Asian noodles, cooked
In a chopper, blender or food processor, make a paste with the shallot, green onions, ginger, garlic, curry powder, sesame oil, soy sauce and mirin. Mix the paste with the sliced duck and refrigerate for 2-4 hours.
Remove the duck from the refrigerator and pour the mixture into a hot wok, stir frying to sear the meat. Remove and set aside.
Add 2 tbsp vegetable oil to the wok, add the broccoli and stir fry for 1 minute. Add the peppers and stir fry for 1 minute. Add the mushrooms and stir fry for 1 minute. Add the cabbage, remove from flame and add the seared duck. Return to the flame and cook for no more than 2 minutes. Sprinkle with soy sauce and serve over noodles.