Stir-Fry Duck With Mushrooms and Broccolini

• 1 magret duck breast
• 1/2 teaspoon cornstarch
• 1 teaspoon sugar
• 1 teaspoon rice vinegar
• 2 teaspoons soy sauce
• 1 teaspoon Chinese oyster sauce
• 1 tablespoon Asian sesame oil
• 1 1/2 tablespoons peanut oil
• 2 cloves garlic, peeled and slivered
• 1 1-inch piece ginger, peeled and slivered
• 1 1/2 teaspoons Sichuan peppercorns
• 6 ounces shiitake mushrooms, stemmed and sliced
• Salt
• 6 ounces broccolini, in 1-inch pieces
• Steamed brown rice, for serving

1. Peel skin and fat from duck.
2. Discard or reserve for another use.
3. Slice duck across the grain, 1/2-inch thick.
4. Mix cornstarch, half the sugar, rice vinegar and half the soy sauce in a medium-size bowl.
5. Add duck and turn to coat.
6. Set aside 15 minutes.
7. Mix remaining sugar and soy sauce with oyster sauce and sesame oil.
8. Place wok or skillet on high heat, add peanut oil, then duck.
9. Stir-fry one minute.
10. Transfer to a dish.
11. Reduce heat to medium.
12. Add garlic, ginger and peppercorns and stir.
13. Add mushrooms, sprinkle lightly with salt, and stir-fry until wilted and shiny.
14. Add broccolini and stir-fry 2 to 3 minutes, until starting to soften.
15. Increase heat and return duck to pan.
16. Stir-fry another minute or so, until duck starts to firm up.
17. Add oyster sauce mixture and stir.
18. Serve with brown rice alongside.

duck breast, cornstarch, sugar, rice vinegar, soy sauce, oyster sauce, asian sesame oil, peanut oil, garlic, ginger, peppercorns, shiitake mushrooms, salt, broccolini, brown rice

Taken from cooking.nytimes.com/recipes/1014071 (may not work)