Food Recipes Dinner Stir-Fry Peking Duck Stir-Fry 5.0 (3,968) Add your rating & review Ken Hom is the authority on Chinese stir-frying—he's written four books on the subject. So when Hom replaced chicken with meatier, richer duck breasts in a stir-fry, we knew it would be a good idea: The duck has enough flavor to stand up to the mix of chiles, garlic, and peanuts here. By Ken Hom Ken Hom Celebrity chef and television host Ken Hom is arguably the world's most decorated and respected authority on Chinese cooking and Asian cuisine. He has authored nearly 40 books and contributed to just as many publications in a career spanning nearly five decades. Hom was appointed an honorary OBE and CBE by Queen Elizabeth II. Food & Wine's Editorial Guidelines Updated on June 15, 2016 Rate PRINT Share Trending Videos Close this video player Photo: © Rick Lew Total Time: 30 mins Yield: 4 Ingredients 2 tablespoons soy sauce 1 tablespoon Shaoxing cooking wine or dry sherry 1 tablespoon Asian sesame oil 1 tablespoon cornstarch Salt Four skinless, boneless Pekin duck breasts (6 ounces each), cut crosswise into 1/2-inch-thick slices 3 tablespoons vegetable oil 4 large garlic cloves, thinly sliced 1 large shallot, thinly sliced 1 jalapeño, seeded and thinly sliced 1 red chile, seeded and thinly sliced 2 teaspoons sugar 1/2 cup chicken stock or water 1/4 cup salted, roasted peanuts 2 tablespoons chopped cilantro Directions In a medium bowl, stir 1 tablespoon of the soy sauce with the wine, sesame oil, cornstarch and a pinch of salt. Add the duck and turn to coat. Let the duck marinate for 10 minutes. In a large skillet or a wok, heat the oil. Add the duck; reserve any excess marinade. Cook over high heat until medium-rare, about 2 minutes per side. Transfer to a plate. Add the garlic, shallot, jalapeño and chile to the skillet and cook over moderately high heat, stirring, until golden, about 2 minutes. Add the remaining 1 tablespoon of soy sauce, the reserved marinade, the sugar and the stock and stir-fry, scraping up the browned bits on the bottom of the skillet. Return the duck to the skillet and stir-fry for 30 seconds. Remove from the heat and stir in the peanuts. Transfer to plates, sprinkle with the cilantro and serve. Originally appeared: May 2005 Rate It Print