Among the myriad of recipes, none has quite captured the essence of fusion cooking like the Duck and Orange Stir-Fry. Rooted in the timeless traditions of Chinese cuisine, this flavorful dish weaves the rich, succulent taste of duck meat with the vibrant tang of oranges in a tapestry of savory goodness.
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Duck and Orange Stir-Fry
The pairing of duck and oranges is a tale as old as time in the culinary world, with roots that reach back to ancient Chinese traditions. It is said that during the Tang Dynasty, ducks were roasted and glazed with oranges, marking the genesis of fusion cuisine.
The Duck and Orange Stir-Fry is best enjoyed hot, served over a bed of Cauliflower Rice or alongside a crisp, Paleo-Friendly Salad.
Ingredients
Serves: 6 Prep Time: 15 minutes Cook Time: 10 minutes
- Cooking fat
- 1 roasted duck
- 1 sliced onion
- 2 cloves garlic, minced
- 2 teaspoon grated ginger
- 1 tablespoon orange zest
- ⅔ cup orange juice
- ¼ cup chicken stock
- 3 lbs bok choy leaves
- 1 segmented orange
- ¾ cup coconut milk
- 1 tablespoon fresh lemon juice
How to Make Duck and Orange Stir-Fry
Pick the meat from the roasted duck and cut the skin in thin slices to use as garnishing at the end.
Stir-fry the onion for 3 minutes with some cooking fat. Add the ginger and garlic and stir-fry for another minute or two.
Add the orange juice, zest and stock and bring to a boil. Add the duck to the wok and let the whole preparation simmer for about 3 minutes.
Remove the meat from the wok, add the bok choy and cook until just wilted.
Serve the duck on a bed of bok choy and garnish with orange segments and crispy duck skin.
More Duck Recipes
If you love duck as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Pan-Fried Duck Breasts With Grape Sauce Recipe
- Roast Duck With Herb Ghee Recipe
- Spiced Duck Breast Recipe
- Pesto and Tomato Duck Skewers Recipe
- Orange And Lemon Roasted Duck Recipe
- Duck With Raspberry Sauce Recipe
📖 Recipe
Duck and Orange Stir-Fry
Equipment
- 1 Wok
Ingredients
- Cooking fat
- 1 roasted duck
- 1 sliced onion
- 2 cloves garlic minced
- 2 teaspoon grated ginger
- 1 tablespoon orange zest
- ⅔ cup orange juice
- ¼ cup chicken stock
- 3 lbs bok choy leaves
- 1 segmented orange
- ¾ cup coconut milk
- 1 tablespoon fresh lemon juice
Instructions
- Pick the meat from the roasted duck and cut the skin in thin slices to use as garnishing at the end.1 roasted duck
- Stir-fry the onion for 3 minutes with some cooking fat. Add the ginger and garlic and stir-fry for another minute or two.Cooking fat, 1 sliced onion, 2 teaspoon grated ginger, 2 cloves garlic
- Add the orange juice, zest and stock and bring to a boil. Add the duck to the wok and let the whole preparation simmer for about 3 minutes.1 tablespoon orange zest, ⅔ cup orange juice, ¼ cup chicken stock
- Remove the meat from the wok, add the bok choy and cook until just wilted.3 lbs bok choy leaves
- Serve the duck on a bed of bok choy and garnish with orange segments and crispy duck skin.1 segmented orange
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