Stirfry Duck & Asparagus
Submitted by marmaduke
Duck magret strips coated in egg white and cornstarch, then wok-seared with pencil asparagus, bean sprouts, ginger, and garlic. Rich, earthy, and on the table in 30 minutes flat.
YIELD
2 servingsPREP
25 minCOOK
5 minREADY
30 minDuck magret in a stir-fry is a bit of French luxury meets the speed of a Chinese wok, and it works beautifully.
The breast gets sliced into strips and tossed with egg white and cornstarch, giving each piece a light, silky coating that seals in the juices when it hits the hot peanut oil. Pencil asparagus, julienned carrots, and fresh bean sprouts bring color, crunch, and freshness.
A splash of light soy sauce at the finish and a scattering of chopped cilantro keep things bright and unfussy. It’s an elegant dinner that takes less time than most takeout orders.
Pro Tips
- Duck magret is fattier than chicken breast, which means richer flavor. Trim excess fat from the edges but don’t go overboard; a little fat adds moisture
- The egg white and cornstarch coating (called “velveting") keeps the duck incredibly tender. Don’t skip it
- Use pencil-thin asparagus so it cooks through in the same time as the duck. Thick spears need to be blanched first
Ingredients
Directions
Cut the duck magret into strips (approximately 2 inches.)
Cut asparagus spears into 2-inch pieces.
In a mixing bowl, mix cornstarch, egg white and duck strips, set aside.
In a large wok over high heat, heat the oil and add the duck meat, ginger, garlic, asparagus and carrot and stirfry for 6 minutes.
Add bean sprouts and scallions and cook for another three minutes.
Add soy sauce and serve immediately.
Garnish with chopped cilantro.
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