Perilla Oil ‘Aglio e Olio’ Style Duck Stir-fry
A Delightful Blend of Chewy Duck, Aromatic Garlic, and Spicy Peppers
Inspired by my husband’s favorite ‘Chicken Gizzard Stir-fry’, this recipe creatively uses duck meat. I thought the tender and chewy texture of duck would pair wonderfully with the flavors of perilla oil, garlic, and spicy chili peppers. Borrowing the name ‘Aglio e Olio’, which refers to a sauce made by infusing olive oil with garlic, I’ve named this dish ‘Perilla Oil Aglio e Olio Duck Stir-fry’. This dish offers a rich flavor profile with the savory duck, nutty perilla oil, and a kick from the garlic and chilies, making it a perfect side dish for rice or a delightful appetizer with drinks. Experience the harmonious combination of chewy duck, fragrant garlic, and piquant peppers!
Main Ingredients- 400g boneless duck meat
- 20 cloves garlic
- 2 green onions (scallions)
- 3 Korean green chili peppers (Cheongyang peppers)
- 1 dried red chili pepper
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Begin by preparing all the ingredients thoroughly. Fresh ingredients are key to a delicious dish.
Step 2
Prepare each ingredient for cooking. Slice the white parts of the green onions thickly (about 1.5-2 cm) and thinly shred the green leafy parts for garnish. If the garlic cloves are large, halve them to enhance their flavor release. Finely chop the Korean green chili peppers, removing seeds if you prefer less heat. Slice the dried red chili pepper diagonally to add aroma and color.
Step 3
In a pot, combine 2 cups of water and 1 cup of soju or cooking wine. Bring to a boil over high heat. Once boiling, add the duck meat and blanch for about 2-3 minutes to remove impurities and any gamey odor. Drain the duck meat and set aside.
Step 4
If the blanched duck pieces are large, cut them into bite-sized pieces, either in half or thirds, for easier eating and better sauce distribution.
Step 5
Lightly season the prepared duck meat with a pinch of salt and black pepper. Minimal seasoning helps to highlight the natural flavor of the duck.
Step 6
Heat 50ml of perilla oil in a wide pan over medium-low heat. Add the prepared garlic cloves and sauté gently until fragrant. Be careful not to burn the garlic; slow sautéing will bring out its rich aroma.
Step 7
When the garlic is about halfway cooked and becoming golden, add the thickly sliced white parts of the green onions and the diagonally sliced dried red chili pepper. Stir-fry them together. The fragrant aroma from the green onions and chilies will meld with the oil, creating a deeper flavor.
Step 8
Once the green onions have softened slightly and release their aroma, add the seasoned duck meat to the pan. Increase the heat to high and stir-fry until the duck is golden brown on all sides. This will give it a pleasingly chewy texture.
Step 9
When the duck is nicely browned and cooked through, add the finely chopped Korean green chili peppers and stir-fry for another minute to enhance the spicy flavor. Taste and adjust the seasoning with salt and pepper if needed. Avoid over-salting.
Step 10
Transfer the finished duck stir-fry to a serving plate. Garnish generously with the shredded green onion tops. This ‘Perilla Oil Aglio e Olio Style Duck Stir-fry’ is delicious served with steamed rice or enjoyed with crusty baguette slices for a delightful contrast in texture. It’s a wonderful dish for a special meal!
