Duck Stir Fry with Lychee and Plum Sauce - Good Chef Bad Chef

plum sauce

🥗Healthier: homemade plum sauce

💰Cheaper: sweet and sour sauce

Homemade plum sauce can be lower in sugar.

duck breast

🥗Healthier: chicken breast

💰Cheaper: pork tenderloin

Chicken and pork are often more affordable than duck.

Slice the duck breast and score the skin to release fat and flavor.

Season duck with five spice, salt, and pepper on both sides.

Heat a pan and place the duck skin-side down to render the fat until crispy.

Remove the duck and let it rest while using the rendered fat to cook the vegetables.

Core and slice the onion finely to allow it to fall apart in the dish.

Remove seeds from the red chili and slice for color in the dish.

Soak dried mushrooms in hot water to soften them before adding to the stir-fry.

Cook the onions, ginger, chili, and mushrooms in the duck fat until caramelized, about 4-5 minutes.

Slice the rested duck breast into fine pieces and return to the pan.

Add the plum sauce and a squirt of soy sauce to the pan with the duck and vegetables.

Add the lychee (canned) and chestnuts to the pan and toss to combine.

Mix corn flour with lychee juice to create a slurry and add it to the pan to thicken the sauce.

Add coriander and spring onion to the dish and toss everything together to combine.

Season with salt and pepper to taste and ensure the sauce is thick and glossy before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens