Chiang-Bo Duck


Preparation info
  • serve

    2 or 3

    as a main course
    • Difficulty


Appears in

By Irene Kuo

Published 1977

  • About

This is a stir-fried dish using half a simmered and boned duck, with a tasty bean-paste sauce. Use the other half of the duck, if you like, in the Duck Salad recipe that follows. It is delicious with rice, and will serve 2 or 3 as a main course.


  • Half a simmered and boned duck, shredded
  • 2 cups shredded green peppers (2 or 3 peppers)
  • 1 cup



Cut the duck, skin on, into shreds about ¼ inch wide and inches long. Cut the green peppers in half lengthwise; seed, derib, trim off the curved ends, and cut them into thin shreds ab