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Duck Stir Fry


  • 2 cups skinless duck breast fillets thinly sliced against the grain
  • 1 tablespoon cornstarch
  • 1/4 cup Ponzu soy sauce a low-sodium, citrus-infused soy sauce
  • 1/2 teaspoon sesame oil
  • 3 tablespoons vegetable or peanut oil
  • 4 green onion roughly chopped
  • 1 cup celery thinly sliced
  • 2 cups baby bok chop halved or shredded cabbage
  • 2 tablespoons pickled ginger minced 1/4 cup Unagi sauce (available in Japanese markets, many grocery stores, or though online suppliers)
  • 1 teaspoon Sriracha or other hot sauce


  • In a bowl, combine sliced duck breast with cornstarch, Ponzu and sesame oil and toss to coat evenly and smooth out any lumps from the cornstarch.
  • Heat the oil in a medium-hot skillet or wok. Add the duck and liquid and quickly stir-fry for 1 minute. Add remaining ingredients and stir-fry for 2-3 minutes more.
  • Serve over warm American rice or noodles.