Nothing compliments the flavor of duck breast as well as citrus and Asian-style spices and seasonings. This recipe uses frozen orange juice concentrate to add the citrus flavor to a quick and easy stir fry.

The addition of frozen orange juice concentrate gives the stir fry a surprising citrus kick.

You can save time by using frozen vegetables vs. cleaning and chopping fresh, but either works well. Use any type of duck or goose breast you have on hand. Add flavor and tenderize the meat with a process called velveting. Simply whisk a few tablespoons of corn starch into half a cup of soy sauce. Pour the mixture over the sliced duck breast and stir to coat the meat well. Refrigerate the mixture for about an hour before you are ready to cook. The corn starch softens the meat, the soy adds flavor, and the mixture thickens the sauce as the stir fry cooks.

Marinate the duck in the corn starch slurry.

You can cook this dish in a wok or large skillet, but I love to use the Firedisc Cooker outdoors to limit smoke and mess in the kitchen. As with all waterfowl recipes, the most important step is NOT to overcook the waterfowl. Rare to medium rare is perfect. Stir fry the meat over the center hot section of the cooker until it is just browned. Then push it up to the cooler edge while you cook the vegetables.

As with any stir fry, its important to have all of your ingredients prepped and measured before starting the cook. Stir fries move quickly, and there won’t be time to run all over the kitchen looking for ingredients.

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