Fragrant Thai Basil Stir-Fried Duck with Red Chili

Name: Fragrant Thai Basil Stir-Fried Duck with Red Chili
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Duck breast; Soy sauce; Fish sauce; Sesame oil; Cornstarch; Vegetable oil; Garlic cloves; Fresh red chilies; Onion; Bell pepper; Oyster sauce; Dark soy sauce; Sugar; Rice vinegar; Thai basil leaves; Black pepper

A Spicy and Aromatic Main Course Inspired by Thai Cuisine

Savor the bold and fragrant flavors of Thai basil, coupled with tender strips of duck and a hint of fiery red chili, in this captivating stir-fry dish.

1 h 10 min
4
Intermediate

Ingredients

Duck Marinade

Duck breast

500 g, thinly sliced

Soy sauce

2 tbsp

Fish sauce

1 tbsp

Sesame oil

2 tsp

Cornstarch

1 tsp

Stir-Fry Base

Vegetable oil

2 tbsp

Garlic cloves

4 cloves, minced

Fresh red chilies

2, sliced

Onion

1, thinly sliced

Bell pepper

1, thinly sliced

Sauce

Oyster sauce

3 tbsp

Dark soy sauce

1 tbsp

Sugar

1 tsp

Rice vinegar

1 tbsp

Finishing Touch

Thai basil leaves

1 cup

Black pepper

to taste

Preparation

Marinating the Duck

Combine Marinade Ingredients

In a bowl, combine soy sauce, fish sauce, sesame oil, and cornstarch.

Marinate the Duck

Add the sliced duck and toss to coat evenly.

Rest

Let it marinate for at least 30 minutes in the refrigerator.

For maximum fragrance, use Thai holy basil if available.

Preparing the Stir-Fry Base

Heat Oil

Heat vegetable oil in a wok over medium heat.

Sauté Aromatics

Add minced garlic and sliced red chilies; sauté until fragrant.

Important: Ensure not to burn the garlic as it will turn bitter.

Add Vegetables

Stir in onions and bell pepper, cooking until they soften.

Pro Tip: Freeze the duck breast slightly for easier slicing.

Cooking Process

Searing the Duck

Quickly sear the marinated duck in the wok until browned.

Incorporating the Sauce

Pour the sauce into the wok, stirring to coat the duck and vegetables thoroughly.

Finishing Touch

Add Thai basil leaves and toss them briskly until slightly wilted.

Plating & Serving