Fiery Lychee and Duck Confit Stir-fry
Tender duck confit meets the sweet and spicy explosion of fresh lychees and chilies in this complex Asian-inspired stir-fry. Crispy duck skin, juicy lychee pearls, and a rich, chili-infused sauce create a symphony of textures and flavors that will tantalize your taste buds.
Prep Time
90 min
Difficulty
Hard
Servings
4
Calories
750 kcal
Instructions
- 1
Season duck legs generously with salt and freshly ground black peppercorns. Place duck legs in a large pot and cover completely with duck fat. Ensure the duck legs are fully submerged. Cook on low heat, uncovered, for 2 to 2.5 hours, or until the meat is very tender and easily pulls away from the bone. This is the duck confit process.
~150 min - 2
Remove duck legs from the fat using a slotted spoon and place them on a plate. Reserve the duck fat for other uses. Once slightly cooled, shred the duck meat, discarding the bones and skin. You can crisp up the skin separately in a hot pan for extra texture if desired.
~15 min - 3
Prepare the aromatics: mince the fresh ginger and garlic cloves. Thinly slice the red onion and jalapenos. Peel and pit the fresh lychees, reserving the syrup if using canned lychees.
~10 min - 4
In a small bowl, whisk together soy sauce, Shaoxing wine, rice vinegar, and sesame oil for the stir-fry sauce. In another very small bowl, mix cornstarch with water to create a slurry.
~5 min - 5
Heat 2 tablespoons of vegetable oil in a wok over high heat. Add the minced ginger and garlic and stir-fry for 30 seconds until fragrant. Add the sliced red onion and jalapenos and stir-fry for another 2 minutes until softened.
~3 min - 6
Add the shredded duck confit to the wok. Stir-fry for 2-3 minutes, allowing the duck to heat through and slightly crisp.
~3 min - 7
Add the prepared lychees to the wok. Stir gently to combine, taking care not to crush the lychees. Cook for 1 minute.
~1 min - 8
Pour the stir-fry sauce into the wok. Bring to a simmer and cook for 1 minute. Stir the cornstarch slurry and gradually add it to the wok while stirring continuously until the sauce thickens to your desired consistency.
~2 min - 9
Garnish with freshly chopped cilantro before serving. Serve immediately over steamed rice.
Tips
- The duck confit can be made a day or two in advance and stored in its fat in the refrigerator. This allows the flavors to meld and makes weeknight cooking much faster.
- Adjust the amount of jalapenos to your preferred level of spiciness. For a milder dish, remove the seeds and membranes before slicing. For an extra kick, consider adding a pinch of red chili flakes to the wok with the ginger and garlic.
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