Tender Ginger Duck Slices
A perfect combination of tender duck slices and young ginger, with a hint of spiciness from ginger complementing the savory duck, ideal for autumn nourishment.
Ingredients
13 items- Duck breast 300g
- Young ginger 100g
- Green bell pepper 1
- Red bell pepper 1
- Garlic 3 cloves
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Cooking wine 1 tbsp
- Sugar 1 tsp
- Salt to taste
- White pepper powder a pinch
- Cornstarch 2 tsp
- Cooking oil 2 tbsp
Nutrition
Steps （7 steps）
Wash duck breast and slice thinly. Place in a bowl, add cooking wine, light soy sauce, salt and white pepper, mix well and marinate for 10 minutes. Slice young ginger thinly, cut bell peppers into diamond shapes, slice garlic.
Heat the wok over medium heat, add oil. When oil is 50% hot (about 150°C), add duck slices and quickly stir-fry until they change color, about 30 seconds. Remove and set aside.
Leave a bit of oil in the wok, add ginger slices and garlic, stir-fry over low heat until fragrant and edges of ginger are slightly charred, about 1 minute.
Turn the heat to high, add bell pepper pieces and stir-fry until just tender, about 30 seconds. Then return duck slices and stir-fry quickly to combine.
Add light soy sauce, dark soy sauce, sugar, pouring along the side of the wok. Stir-fry until duck slices are evenly colored, about 20 seconds.
Mix cornstarch with 2 tbsp water to make a slurry. Pour along the side of wok, stir-fry over high heat until the sauce thickens and coats the duck slices, about 15 seconds. Turn off heat.
Plate the tender ginger duck slices and serve immediately.
Tips
Slice the duck breast thinly and evenly for quick stir-frying to keep it tender. Choose young ginger for a milder flavor. Adding a little cornstarch to the marinade helps tenderize the duck.
You May Also Like
More recipes you might enjoy
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!