Dinner Tonight: Dongting Stir-Fried Duck Breast Recipe

• 2 boneless duck breast halves with skin
• 4 scallions
• 4 fresh red chiles, stemmed, seeded, chopped
• 2 garlic cloves, sliced
• 1/2-inch piece fresh ginger, peeled and thinly sliced
• 1 teaspoon sesame oil
• 2 tablespoons peanut oil
• 1 tablespoon Shaoxing wine
• 1 tablespoon light soy sauce
• 1/2 teaspoon dark soy sauce
• Salt

1. Mix together the Shaoxing wine, dark soy sauce, and light soy sauce in a bowl. Holding the knife at a 45-degree angle to the cutting board, thinly slice the duck breasts. Add to the slices to the bowl.
2. Remove the bottom 1/2 inch of the scallions. Slice the scallions into 1/2 inch pieces, keeping the white and green parts separate.
3. Heat a work or heavy iron skillet over high heat. When very hot, pour in the oil. Add the duck slices, and cook, stirring constantly until they are nearly cooked. Then add the garlic, ginger, and scallion whites and cook for 30 seconds, or until very fragrant. Add the chopped chiles and cook for another 30 seconds.
4. Stir in the scallion greens, turn off the heat, and then drizzle everything with the sesame oil.
5. Serve with some rice.

skin, scallions, red chiles, garlic, ginger, sesame oil, peanut oil, shaoxing wine, soy sauce, soy sauce, salt

Taken from www.seriouseats.com/recipes/2010/01/dongting-stir-fried-duck-breast-fuschia-dunlop-recipe.html (may not work)