Ginger–Soy Sea Duck Stir-Sear

Prep (don’t skip):

  • Breast the ducks, trim all fat/silver skin

  • Soak in milk or lightly salted water for 30–60 minutes

  • Rinse and pat completely dry

  • Slice breasts thin, across the grain

Ingredients:

  • Sea duck breast meat

  • 2 tbsp soy sauce (or tamari)

  • 1 tbsp fresh grated ginger

  • 1 clove garlic, minced

  • 1 tsp honey or brown sugar

  • 1 tsp sesame oil

  • 1–2 tbsp neutral oil (avocado or canola)

  • Black pepper

  • Optional: green onions, chili flakes

Marinade (10–15 min max):

Mix soy sauce, ginger, garlic, honey, sesame oil, and a little black pepper. Toss duck slices and let sit briefly — don’t over-marinate or it’ll get mushy.

Cook:

  1. Heat a skillet or wok very hot.

  2. Add neutral oil.

  3. Lay duck in a single layer — don’t crowd.

  4. Sear 60–90 seconds, flip, and cook another 30–60 seconds.

  5. Pull immediately once just cooked through (medium to medium-rare).

Serve:

  • Over jasmine rice or fried rice

  • Toss with sautéed bok choy, cabbage, or snow peas

  • Finish with sliced green onions and a squeeze of lime

Optional Upgrade (Coastal twist):

Deglaze the pan with a splash of rice vinegar or mirin after pulling the duck, reduce for 30 seconds, then drizzle over the meat.

Austin YoungComment