Wok-Seared Duck Breasts

Preparation info

  • Serves


    as a light main course
    • Difficulty


Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

  • About

This is a straightforward and very simple way to cook a duck breast. It is the first step to a salad, stir-fry, soup, or casserole that features intriguingly seasoned slices of rare or medium-rare duck meat.

For a dish involving further cooking—such as a sandpot or soup—you’ll want to leave the breasts blood-rare as they come from the searing pan in order to give them room to cook further. For eating at room temperature, as in a salad or an antipasto, complete the cooking in the ove