Duck and Orange Stir-Fry

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Duck and Orange Stir-Fry is a quintessential dish for anyone seeking to combine the dual pleasures of health and flavor in their paleo diet.

Course Main Dish

Cuisine American

Keyword duck, orange, stir-fry

Prep Time 15

Cook Time 8

Servings people

Calories 671kcal

Cost $35

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