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Chapter: Other Poultry (Turkey, Duck, Goose and Game Birds) Recipes
Section: Duck
Recipe: Duck and Orange Stir-fry

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Duck and Orange Stir-fry
Fat for cooking
1 roasted duck
1 sliced onion
2 cloves garlic, minced
2 tsp grated ginger
1 tbsp orange zest
2/3 cup orange juice
1/4 chicken stock
3 lb bok choy leaves
1 segmented orange

Pick the meat from the roasted duck and cut the skin in thin slices for
garnish 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.

From: FoodOnTheTable
section picture
Erich Eggimann / 123RF Stock Photo 7416079