- 2 duck breasts
- 2 tablespoon low-sodium soy sauce
- 1 tablespoon Chinese rice wine
- 1 tablespoon grated fresh ginger
- 2 teaspoon cornstarch
- 2 tablespoon Chinese black vinegar
- 2 teaspoon soy sauce
- 2 teaspoon hoisin sauce
- 2 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon ground Szechuan pepper
- 2 tablespoon canola oil
- 6 dried red chiles, chopped
- 1 cup diced celery
- 1 cup diced onion
- 2 cloves garlic
- 1/ 2 cup dry-roasted peanuts
- 1/ 4 cup sliced green onions
Marinate the duck- Remove the skin from the duck and reserve, (use the skin later to make duck cracklings). Cut the duck breast into 3/4” cubes. Add the soy sauce, Chinese rice wine, ginger, and cornstarch to a bowl and whisk to combine. Add the duck meat and toss to combine. Cover and refrigerate and let the duck marinate 30 minutes and up to one hour.
Make the sauce and stir-fry the Kung Pao- Add the Chinese black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch and Szechuan pepper to a bowl and whisk to combine. Set the sauce aside while you prep the vegetables.
Cut the red bell pepper, celery, and onion into ½” dice. Heat the canola oil in a wok or skillet over medium-high heat. Once the oil is swirling and hot, add the dried red chiles and stir-fry, about 30 seconds. Add the duck meat and marinade and continue to stir-fry until the duck is cooked through about 4 minutes. Add the ginger, red bell pepper, celery, onion, and garlic and continue to cook, another 1-2 minutes.
Add the sauce and cook until it thickens, about 30 seconds. Add the green onions and dry-roasted peanuts. Serve the Kung Pao Duck piping hot.