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Stir-Fry Duck With Mushrooms and Broccolini

The last time I was in Chinon, I had lunch at a charming restaurant, Au Plaisir Gourmand. The name is fitting: Chinon was the birthplace of Rabelais, who valued indulgence at the table. We began with andouilles (tripe sausages) and continued with lièvre à la royale (hare stuffed with foie gras), as we poured more than one bottle of Chinon. I have never made either dish. But with these wines I still want something bold, earthy and luscious. Did someone say Asian? Starting with duck breast, sliced thick enough to be succulent in a stir-fry, I added mushrooms, broccolini and musky oyster sauce. Unless you worship at the table of Rabelais, the recipe is more than ample for two.

Ingredients

For the stir-fry duck with mushrooms and broccolini

  • 1 magret duck breast
  • ½ teaspoon cornstarch
  • 1 teaspoon sugar
  • 1 teaspoon rice vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon Chinese oyster sauce
  • 1 tablespoon Asian sesame oil
  • 1 ½ tablespoons peanut oil
  • 2 cloves garlic, peeled and slivered
  • 1 1-inch piece ginger, peeled and slivered
  • 1 ½ teaspoons Sichuan peppercorns
  • 6 ounces shiitake mushrooms, stemmed and sliced
  • Salt
  • 6 ounces broccolini, in 1-inch pieces
  • Steamed brown rice, for serving
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      412 calories; 24 grams fat; 4 grams saturated fat; 9 grams monounsaturated fat; 7 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 35 grams protein; 127 milligrams cholesterol; 477 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

2 to 3 servings, or 4 with other dishes

Preparation

For the stir-fry duck with mushrooms and broccolini

  1. Peel skin and fat from duck. Discard or reserve for another use. Slice duck across the grain, 1/2-inch thick. Mix cornstarch, half the sugar, rice vinegar and half the soy sauce in a medium-size bowl. Add duck and turn to coat. Set aside 15 minutes. Mix remaining sugar and soy sauce with oyster sauce and sesame oil.
  2. Place wok or skillet on high heat, add peanut oil, then duck. Stir-fry one minute. Transfer to a dish. Reduce heat to medium. Add garlic, ginger and peppercorns and stir. Add mushrooms, sprinkle lightly with salt, and stir-fry until wilted and shiny. Add broccolini and stir-fry 2 to 3 minutes, until starting to soften.
  3. Increase heat and return duck to pan. Stir-fry another minute or so, until duck starts to firm up. Add oyster sauce mixture and stir. Serve with brown rice alongside.

40 minutes

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