Peking Duck Stir-Fry

• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing cooking wine or dry sherry
• 1 tablespoon Asian sesame oil
• 1 tablespoon cornstarch
• Salt
• Four skinless, boneless Pekin duck breasts (6 ounces each), cut crosswise into 1/2-inch-thick slices
• 3 tablespoons vegetable oil
• 4 large garlic cloves, thinly sliced
• 1 large shallot, thinly sliced
• 1 jalapeno, seeded and thinly sliced
• 1 red chile, seeded and thinly sliced
• 2 teaspoons sugar
• 1/2 cup chicken stock or water
• 1/4 cup salted, roasted peanuts
• 2 tablespoons chopped cilantro

1. In a medium bowl, stir 1 tablespoon of the soy sauce with the wine, sesame oil, cornstarch and a pinch of salt.
2. Add the duck and turn to coat.
3. Let the duck marinate for 10 minutes.
4. In a large skillet or a wok, heat the oil.
5. Add the duck; reserve any excess marinade.
6. Cook over high heat until medium-rare, about 2 minutes per side.
7. Transfer to a plate.
8. Add the garlic, shallot, jalapeno and chile to the skillet and cook over moderately high heat, stirring, until golden, about 2 minutes.
9. Add the remaining 1 tablespoon of soy sauce, the reserved marinade, the sugar and the stock and stir-fry, scraping up the browned bits on the bottom of the skillet.
10. Return the duck to the skillet and stir-fry for 30 seconds.
11. Remove from the heat and stir in the peanuts.
12. Transfer to plates, sprinkle with the cilantro and serve.

soy sauce, cooking wine, asian sesame oil, cornstarch, salt, skinless, vegetable oil, garlic, shallot, jalapeno, red chile, sugar, chicken, peanuts, cilantro

Taken from www.foodandwine.com/recipes/peking-duck-stir-fry (may not work)