Asian stir-frys are some of my favorite ways to incorporate waterfowl and fresh vegetables. This duck chow mein recipe is so simple and easy to make and is packed full of flavor. If you are on a low-carb diet, serve it without the noodles or over a bowl full of riced cauliflower or quinoa. You also can add other assortments of vegetables, such as bell pepper, red cabbage, bok choy, baby corn, and bean sprouts.
Clean duck breasts, slice into 1/4 inch thin strips, and place into a glass dish or pan. Mix all marinade ingredients in a small bowl and pour over meat. Cover with plastic wrap and marinate for 1 hour or overnight.
- 6 duck breasts
- 1 cup orange juice
- 1 teaspoon rice wine vinegar
- 2 teaspoons fresh ginger, grated
- 2 cloves garlic, minced
Chow Mein Ingredients
- 24 ounces chow mein noodles (cook as directed)
- 2 tablespoons canola or avocado oil
- 1 cup carrots, finely chopped
- 4 green onions, finely chopped
- 1 teaspoon garlic, finely chopped
- 8 ounces sliced water chestnuts
- 2 cups shredded cabbage
- 2 cups snow peas
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
Drain duck meat from marinade and set aside. Heat a large pan or wok over medium-high heat and add oil. Add duck and quickly cook for about 1-2 minutes. Stir in carrots, onions, garlic, and water chestnuts and cook for about 1 minute. Add cabbage and snow peas and continue to cook for about 1-2 minutes until cabbage is wilted. Add soy sauce and hoisin sauce and stir everything together. Add chow mein noodles and toss to coat. Serve immediately.
Garnish with chopped cilantro, green onions, and hot chili oil. Enjoy!
Publisher’s note: Please check out Kristy Crabtree’s Wild Game Cuisine cookbook. It includes 100+ recipes from her personal collection that feature elk, venison, antelope, bison, waterfowl, and more. Be sure to order your copy (or a few copies for the wild game enthusiasts in your life). Each cookbook will be personally signed by Kristy!