Asian Marinated Bluebill Stir-Fry
This recipe combine sweet plum flavors with Asian spice. And you don’t necessarily need a wok to make stir-fry although it does help it cook and flip in the pan. Serve over a bed of rice and spoon leftover sauce over the top. Pair with a great wine of your choice from Michael David Winery.
Asian Marinated Bluebill Stir-Fry
Ingredients
- 8 bluebills breasts only- skin removed
- ½ cup low-sodium soy sauce
- 1/3 cup rice vinegar
- 1/3 cup plum preserves
- 3 cloves garlic minced
- 2 tablespoons Sriracha or Asian Chili Garlic Sauce
- ½ teaspoon freshly ground black pepper
- ¼ cup olive oil
- 2 fresh plums seeded and diced
- 1 tablespoon cornstarch mixed with equal part cold water
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 ½ cups snow peas strings removed
- 6 green onions sliced
- 4 cups steamed rice
Instructions
- In a bowl, whisk together soy sauce and next 5 ingredients.
- While whisking, add 2 tablespoons of the oil in a thin stream until emulsified.
- Divide mixture in half.
- Place bluebill breasts in a non-reactive container and pour half of marinade mixture over.
- Cover and refrigerate for 2 - 4 hours, turning occasionally. Remove from marinade. Discard marinade.
- Whisk cornstarch mixture into reserved marinade.
- Heat remaining 2 tablespoons oil in a large skillet or wok over high heat.
- Add duck breasts and stir-fry for 2 minutes.
- Add peppers and cook for 2 minutes.
- Add snow peas, plums and reserved marinade and bring to a boil.
- Remove duck and arrange over mounded warm rice.
- Continue heating sauce until thickened.
- Stir in green onions and spoon sauce mixture over duck.