Name: Chinese Duck Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 duck breast, skin on (about 8 oz / 225 g); 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1/2 tablespoon Shaoxing wine; 1 teaspoon soy sauce; 1 teaspoon cornstarch; 1/4 red onion, sliced; 1 small bell pepper, sliced; 2 cloves garlic, minced; 1 teaspoon ginger, minced; 1 green onion, chopped; 1 tablespoon vegetable oil; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 teaspoon sugar; 1/4 teaspoon ground white pepper; 1/2 tablespoon sesame oil

Why You’ll Love Chinese Duck Stir Fry Recipe

This recipe brings together rich duck breast and a punchy spice mix — think cumin, dried chili, and aromatic ginger — resulting in a dish with depth, heat and texture. Because duck has more flavour and fat than typical poultry, it stands up beautifully to stronger seasonings and quick high‑heat cooking. The stir‑fry format means you get big flavour without hours of cooking. Plus, you can use leftover or second cuts of duck (or even cooked duck) and still get great results.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 duck breast (about 1 lb), skin removed, sliced against the grain into ~3mm (⅛‑inch) thick pieces

Marinating:
2 teaspoons Shaoxing wine
1 teaspoon grated ginger
¼ teaspoon salt
2 teaspoons cornstarch

Stir-fry:
2 teaspoons Shaoxing wine
2 teaspoons soy sauce
1 teaspoon ground cumin
½ teaspoon chili flakes
¼ teaspoon salt
2 tablespoons vegetable oil
1 thumb-sized piece of ginger, thinly sliced into coins
2 scallions, sliced into ~1cm pieces (white and green parts separated)
4 cloves garlic, thinly sliced
4–5 dried chili peppers, halved and seeds removed
½ teaspoon ground Sichuan peppercorn
1 Anaheim chili pepper (or other mild hot pepper) — optional
½ red bell pepper (or 1 whole if not using the chili pepper)

Directions

Marinate the duck: Combine the sliced duck with 2 tsp Shaoxing wine, grated ginger, ¼ tsp salt, and 2 tsp cornstarch in a bowl. Mix until evenly coated.
Prepare the sauce and spices: In one small bowl, mix 2 tsp Shaoxing wine and 2 tsp soy sauce. In another, combine cumin, chili flakes, and ¼ tsp salt.
Sear the duck: Heat a large skillet or wok over medium heat. Add the duck slices in a single layer and sear until the bottom is golden, about 1–2 minutes. Flip and cook the other side for 1 minute. Remove from pan, leaving the oil.
Cook the aromatics: To the pan, add ginger, garlic, dried chili peppers, and Sichuan peppercorn. Stir and cook for 30 seconds.
Add vegetables: Raise heat to medium-high. Add Anaheim chili (if using) and red bell pepper. Stir-fry for about 1 minute until slightly tender.
Combine and finish: Return duck to the pan. Pour in the Shaoxing/soy sauce mix and sprinkle the cumin/chili blend over the top. Stir-fry for 1–2 minutes until everything is evenly coated and the sauce slightly thickens.
Serve: Serve hot over steamed rice. It also pairs well with noodles or flatbread.

Servings and timing

Yield: 2 servings
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

Use duck thigh or leg meat instead of breast (cook slightly longer if needed).
Use leftover or cooked duck meat and skip the marinating step.
Swap in sliced onion or celery for a different vegetable profile.
For less heat, omit the chili seeds or replace chilies with sweet peppers.
For gluten-free, use dry sherry instead of Shaoxing wine and tamari instead of soy sauce.

Storage/Reheating

Storage: Cool completely and store in an airtight container in the fridge for up to 2–3 days.
Freezing: Freeze for up to 1 month in a sealed container. Thaw in the fridge overnight before reheating.
Reheating: Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce. Avoid overcooking to keep the duck tender. Microwave reheating is possible but may toughen the duck.

FAQs

How do I keep the duck from turning tough?

Slice the duck thinly against the grain and stir-fry quickly over high heat. Avoid overcooking.

Do I need to remove the duck skin?

Yes, removing the skin prevents excessive greasiness since it won’t render fully during the quick stir-fry process.

What if I only have whole duck pieces?

You can use thigh or leg meat, or even pre-cooked duck. Adjust cooking time accordingly.

Can I adjust the spice level?

Absolutely. Omit or reduce dried chili and chili flakes for a milder version.

What kind of vegetables pair well with this dish?

Onion, celery, or other crisp veggies that stir-fry quickly work well in this dish.

Can I make this dish ahead of time?

You can prep the ingredients and marinate the duck ahead of time. Cook just before serving for the best texture.

What should I serve this with?

Steamed rice is classic. Noodles or flatbread are great options too.

Is this dish suitable for gluten-free diets?

Yes, with substitutions. Use dry sherry instead of Shaoxing wine and tamari in place of soy sauce.

Why are cumin and chili used with duck?

Duck’s rich flavor stands up well to bold spices like cumin and chili, which add depth and balance.

Can I double the recipe for more servings?

Yes, but use a larger pan to prevent overcrowding, which can lead to steaming instead of searing.

Conclusion

This Chinese duck stir-fry is a fast, flavorful, and unique dish that highlights the richness of duck with bold spices and crisp vegetables. Whether you’re looking for something new for dinner or a way to use leftover duck, this stir-fry delivers bold flavor with minimal effort. Serve it fresh and hot — and let the aromas speak for themselves.