Duck Tenderloin Stir-Fry
There's so much to love about a stir-fry that includes tender duck, hints of mandarin orange, ginger, garlic, crisp and crunchy veges all served over steamed wild rice.
Servings: 4
Ingredients
- 28-30 duck tenderloins
- 11 oz can of mandarin orange slices
- 2 cups bok choy, chopped
- 1 cup sugar snap peas, chopped
- 4 green onions, chopped
- 1 cup bean sprouts
- 2 tbsp olive oil
- 1 tsp sesame seeds, optional
- 4 cups wild or white rice, cooked
Marinade Ingredients
- 2 tbsp mandarin orange juice
- 2 tbsp low sodium soy sauce
- 2 tbsp hoison sauce
- 1 tbsp honey
- 1 tbsp olive oil
- 2 tsp fresh ginger, minced
- 1 clove garlic, minced
Instructions
Marinate the Duck Tenderloins
- In a large bowl, combine all marinade ingredients. Add duck tenderloins, stirring to coat. Cover and marinate for 1 hour or overnight in the refrigerator.
Wood-Fired Smoker Method
- Preheat Traeger or wood-fired grill to 450°F, lid closed for 15 minutes
- Preheat a 10–12” oven-proof skillet or cast-iron skillet on the grill grate for 10 minutes, lid closed.
- Add olive oil and the marinated duck tenderloins with marinade to the skillet. Close the lid and cook for 15 minutes.
- Add chopped vegetables, stir to combine, and cook 10 more minutes, lid closed.
- Remove and serve over cooked rice. Garnish with mandarin oranges and sesame seeds.
Stovetop Method
- Heat a large skillet or wok over medium-high heat and add 2 tbsp olive oil.
- Add marinated duck tenderloins with the marinade cook for 3–4 minutes until browned and cooked through.
- Add chopped vegetables and stir-fry for 5–7 minutes until crisp-tender.
- Serve immediately over cooked rice and garnish with mandarin oranges and sesame seeds.
Notes
- Prep ahead: Marinate duck overnight for more depth of flavor.
- Vegetable variations: Add bell peppers, snap peas, or mushrooms for extra crunch.
- Rice alternatives: Jasmine or brown rice works well if wild rice isn’t available.
- Garnish: Toasted sesame seeds or a drizzle of soy sauce enhances flavor.