Duck and Sesame Stir-Fry

Name: Duck and Sesame Stir-Fry
Yield: Serves Four
Cuisine: Thai
Ingredients: 120 ml/4 fl oz/½ cup water; 15 ml/1 tbsp Thai fish sauce; coriander (cilantro) and 15 ml/1 tbsp toasted sesame seeds, to garnish; 15 ml/1 tbsp light soy sauce; 15 ml/1 tbsp vegetable oil; 4 garlic cloves, finely sliced; 15 ml/1 tbsp sesame oil; 250 g/9 oz boneless wild duck meat; 1 head broccoli, cut into small florets; 2.5 ml/½ tsp dried chilli flakes

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

About

This recipe comes from Northern Thailand and is intended for game birds, as farmed duck would have too much fat. Use wild duck if you can get it, or even partridge, pheasant or pigeon. If you do use farmed duck, you should remove the skin and fat layer.

Ingredients

250 g/9 oz boneless wild duck meat
15 ml/1

Asia
Thailand
Main course
South East Asia

Method

Cut the duck meat into bitesize pieces. Heat the oils in a wok or large, heavy frying pan and stir-fry the garlic over a medium heat until it is golden brown – do not let it burn. Add the duck to the pan and stir-fry for a further 2 minutes, until the meat begins to brown.