Mallard Stir-Fry

“Have it your way” is the motto of this recipe. Bring any sauces or vegetables you and your family like and everyone gets to create their own  stir-fry bowl each time.


  • 4 mallard duck breasts
  • 2 large onions
  • 1 poblano pepper
  • 6 mushrooms
  • ½ head of cabbage
  • 1 package bean sprouts
  • 2 cans sliced water chestnuts
  • Cilantro
  • 1 tube ginger paste
  • 5 large cloves of garlic
  • Sesame oil
  • Noodles or rice


  • Soy sauce
  • Oyster sauce
  • Hoisin sauce
  • Teriyaki sauce


  • Clean up duck breasts to make sure all feathers, bone, and shot have been removed.
  • Chop your veggies and herbs and set aside.
  • Peel the garlic cloves and chop finely. Add a generous squirt of the ginger paste (or chop some fresh ginger) and a bit of salt. Mash the ingredients together to make a garlic/ginger paste.
  • Cut the mallard breasts into bite sized pieces, all about the same size.
  • Marinate the duck meat with a generous helping of the garlic/ginger paste and add a small mixture of the soy, oyster, Hoisin and Teriyaki sauce. Let sit for at least 15 minutes.
  • Have each person create a bowl of their desired veggies and sauces.
  • Drizzle a small amount of cooking oil in a wok or pan. Set heat to high to raise the oil temperature.
  • Add meat to wok and begin cooking.

NOTE: Fowl should be cooked to an internal temperature of 130°.

  • Add vegetables into wok, and cook to your desired doneness
  • Serve with cooked noodles or rice