Fusion Duck and Veggie Stir-fry

Originally made from left over duck breast, the water cress adds a very refreshing crunch to this rich stirfry.

Proportions in this recipe are up to your preferences, but the ratio's used serve 3 and taste quite good.

• 1 Duck Breast
• 2 onions sliced medium-thin
• ~1 cubic inch of ginger, cut into matchsticks
• 1 carrot, sliced thin
• 2 green onion, sliced
• 5 diced cloves of garlic
• A handful of snow peas
• Salt
• Pepper
• Gochugaru (Korean pepper flakes)
• Seseme Oil
• Soy sauce
• Mirin
• Rice vinegar
• Sugar
• Sesame seeds
• Corn starch

The duck needs to marinade beforehand for around two hours before cooking, though if you decide to marinate it overnight you should reduce the amount of soy sauce.

Mix half a table spoon of soy sauce, a teaspoon of sugar, one sliced green onion, and two tablespoons of both rice vinegar and mirin, and pour into a ziplock bag along with the duck breast. Suction out as much air as possible and seal the bag, then leave in the fridge for a few hours.

Once it is done marinading, remove from the bag and dice into about 18/th inch cubes.

Heat up enough sesame oil to cover the bottom of the pan you are using, and once it starts to spit and pop, add in the ginger slices.

Stir them quickly to avoid sticking, and turn down the heat if the oil starts smoking.

Once the ginger has started to brown a bit, add the duck cubes.

Stir them as needed, but the goal of this stage is to get brown and crispy edges on the meat.

Once the liquids are added, the meat will not brown much more.

Put in the sliced green onions and stir until they are lightly wilted.

Put in the snow peas and carrot slices. Stir every once and a while to avoid burning, though the goal at this stage is to wilt the veggies to an enjoyable texture.

Add the onion slices and water cress along with some mirin and soysauce to taste.

Add corn starch to thicken the sauce. Only around half a teaspoon should be needed.

Place a few teaspoons of sesame seeds in, and add gochugaru to your personal spice preference.

Its best served hot, though leftovers are always good too.