Szechuan Kung Pao Duck
"Kung Pao Chicken is one of the most popular Chinese-American dishes. But if it's not made right, it's just another sticky-sweet stir-fry. In Today's Home Kitchen we make authentic Kung Pao using a few unique Chinese ingredients and the rich flavor of duck."
-- @todayshomekitchen


Prep time 10mins
Cook time 8mins
Serves or Makes: 4 people


  • 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


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

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