Yesterday would have been Mom’s birthday, so we decided to celebrate her by making a dish she would have absolutely loved. In the morning, I told my sous chef what day it was and that I wanted to make a special dish. Because of her affinity for Duck Meat, he immediately said, “Then you have to defrost the duck and use her wok tonight.” Turns out, he had a great idea, so I did both of those things.
Once we had it defrosted, we Broke Down our White Pekin Duck. Then, we had to decide which meat to use, which caused some internal consternation. If we used the breast meat, we’d still have the legs and thighs for Duck Confit another night…but if we used the legs, we’d have the leaner Duck Breast for another night when my wife can enjoy it too. In the end, we made the decision to sacrifice our confit, and we used the leg/thigh meat for this dish.
Once we cut the meat off the bone, we coated and fried our duck morsels, built our sauce, and then we combined everything in Mom’s wok. I wish she could have been hear to share this meal with us because she would have LOVED it.
Time: 45 Minutes
- For your Meat and Veggies:
- Duck Meat, cut into cubes
- An Egg
- 3 Tablespoons of All Purpose Flour
- 2 Tablespoons of Corn Starch
- Scallion Onion
- For your Sauce:
- 2 teaspoons Sesame Oil
- 2 Cloves Garlic
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Rice Vinegar
- 3-4 Tablespoons of Brown Sugar
- 1/2 Cup Chicken Stock
- A tablespoon or two of corn starch
- A tablespoon or two of warm water
- Cook your meat:
- Place your cut duck meat in a bowl, and crack an egg into it. Mix together to coat.
- Combine your corn starch and all purpose flour in another bowl.
- Work a few batches at a time toss your eggy duck meat in your flour/corn starch mixture to coat. Then, remove and set your dredged duck on a plate. Repeat until all of your meat is coated.
- Heat some oil in a deep bottomed pan (we prefer cast iron), and then work in batches again to cook your meat until it is firm, and the coating is golden brown.
- Transfer your finished meat to a bowl, and set aside.
- As your duck cooks, start your sauce:
- Combine your sesame oil, soy sauce, vinegar, chicken stock, and brown sugar in a saucepan.
- Use a microplane grater or a garlic press to add in your garlic.
- Bring to a simmer, whisking occasionally.
- Cut and steam your broccoli.
- Slice your scallion into ribbons.
- Heat some sesame oil in a wok, and add your broccoli. Sautee for a few minutes, and then add your fried duck meat in too, and stir to combine.
- As your broccoli and duck cook, combine your corn starch and warm water in a cup, and stir to fully dissolve. Then, pour that into your saucepan, and whisk as I thickens.
- Pour your sauce into your wok, and sprinkle in your sesame seeds. Stir to coat your duck and broccoli.
- Plate, top with your scallion onion ribbons, devour, and enjoy!