Duck Stir Fry à l'Orange

Serving Size {2 Servings}


2 Pounds Maple Leaf Farms Pulled Duck Meat

1/4 Cups Kikkoman Teriyaki Marinade

1/4 Cup Kikkoman Soy Sauce

1/4 Cup Pineapple-Orange Juice

1 Tablespoon Real Lemon Juice

3 Tablespoons Peanut Oil

2 Large Green Peppers, cut in 1" cubes

6 Ounces Button Mushrooms

2 Cups Chicken Broth

1- 20 Ounce Can Pineapple Chunks, separate juice from pineapple

4 Tablespoons Cornstarch

1/2 Cup Water

1/4 Cup Hoisin Sauce

1/4 Cup Orange Marmalade

1/4 Cup Cointreau

3 Medium Tomatoes, cut into bite sized pieces

Steamed White Rice


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1. Mix teriyaki marinade, soy sauce, pineapple-orange juice and lemon juice together with duck meat. Marinate for 24 hours. Drain duck after 24 hours and save marinade.

2. Stir fry duck and peanut oil in wok at 350° for two minutes, stirring constantly. Lower wok temperature to 250° and add marinade. Simmer covered for 10 minutes or until duck becomes tender.

3. Add green pepper cubes and mushrooms. Simmer one minute covered. Add chicken broth and 1/4 cup of juice from pineapple chunks. Increase temperature to 350°. Mix cornstarch and water together and add to mixture. Mixture will thicken when it comes to a boil. At that time lower to simmer. Add hoisin, orange marmalade and Cointreau and simmer covered 5 minutes. Turn off wok and add pineapple and tomatoes. Cover and let stand for one minute. Serve over rice.

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