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
- 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.
- 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.
- 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
Dining and Cooking