Tender Ginger Duck Slices
The spicy aroma of tender ginger perfectly complements the tender duck meat. Smooth and fragrant, this dish is a delightful home-style favorite that you can't resist.
Ingredients
14 items- Duck breast 250g (9 oz)
- Tender ginger 50g (2 oz)
- Scallion 1 stalk
- Garlic 3 cloves
- Cooking wine 1 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Sugar 1 tsp
- White pepper a pinch
- Cornstarch 2 tbsp
- Water 1.5 tbsp
- Vegetable oil 2 tbsp
- Sesame oil 1 tsp
- Chopped scallion a pinch
Nutrition
Steps （8 steps）
Peel the duck breast and slice thinly. Marinate with 1 tbsp cooking wine, 1 tbsp light soy sauce, 1 tbsp cornstarch, and a pinch of white pepper. Mix well and let stand for 15 minutes.
Rinse the tender ginger and slice thinly. Slice the scallion into sections. Mince the garlic.
Prepare the sauce: In a small bowl, combine 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, a pinch of white pepper, and the cornstarch slurry (1 tbsp cornstarch mixed with 1.5 tbsp water). Stir until the sugar dissolves.
Heat the wok over high heat, add 2 tbsp vegetable oil, then reduce to medium-low heat. Stir-fry the ginger slices until fragrant and slightly charred at the edges, about 2 minutes. Remove and set aside.
Leave the base oil in the wok, turn to high heat. Add the duck slices and quickly stir-fry until they change color, about 1 minute. Add the scallion and garlic, and stir-fry until fragrant.
Pour in the prepared sauce, and stir-fry quickly until the sauce thickens and coats the duck slices evenly, about 30 seconds.
Add the fried ginger back, stir-fry to combine evenly. Drizzle with 1 tsp sesame oil, stir a few times, then turn off the heat.
Transfer to a serving plate, garnish with chopped scallion, and serve immediately while the duck is tender and the ginger is fragrant.
Tips
The key to tender duck is thin slicing and sufficient marinating. Fry ginger over medium-low heat to avoid bitterness and return at the end for fresh aroma. Prepare the sauce in advance for a quick stir-fry, ensuring the duck stays tender.
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