Ingredients Jump to Instructions ↓

  1. Ingredients 1/4 cup dry sherry, (see Note) 2 tablespoons plum sauce 1/4 teaspoon salt Pinch of cayenne pepper 1 tablespoon canola oil 8 ounces boneless duck breast, (see Note), skin removed, sliced in half lengthwise, then cut into 1/4-inch thick slices 2 tablespoons minced garlic 2 teaspoons minced fresh ginger 1 1/2 cups trimmed, halved green beans 2 cups purchased julienne-cut carrots, (8 ounces) 1/4 teaspoon five-spice powder, or to taste (see Note)

Instructions Jump to Ingredients ↑

  1. Combine sherry, plum sauce, salt and cayenne in a small bowl. Heat oil in a large nonstick skillet over medium-high heat. Add duck; cook, stirring often, until browned, 1 to 3 minutes. Transfer to a plate with a slotted spatula. Add garlic and ginger to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add green beans, carrots and five-spice powder, and cook, stirring, until the carrots are slightly softened, about 1 minute. Add the plum sauce mixture; stir to coat, cover, reduce heat to medium and cook until the green beans are tender, 3 to 4 minutes. Add the cooked duck, toss to combine and serve immediately.


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