Vietnamese Duck Stir-fry with Pineapple & Bell Peppers
A quick and vibrant stir-fry featuring tender duck breast, sweet pineapple chunks, and crisp bell peppers, all coated in a savory-sweet sauce with a hint of aromatic curry powder. Served with jasmine rice for a complete meal.
Ingredients
- Jasmine Rice100 g
- Fish Sauce15 ml
- Bell Pepper80 g
- Onion30 g
- Garlic5 g
- Bell Pepper80 g
- Cooking Oil5 ml
- Duck Breast230 g
- Pineapple80 g
- Ginger5 g
- Soy Sauce10 ml
- Sugar5 g
- Water20 ml
- Curry Powder2 g
Instructions
- 1Step 1
Cook jasmine rice according to package instructions. Set aside.
- 2Step 2
Prepare ingredients: Skin duck breast and slice into thin strips. Dice pineapple. Slice bell peppers and onion. Mince garlic and ginger.
- 3Step 3
In a small bowl, whisk together fish sauce, soy sauce, sugar, water, and curry powder to create the stir-fry sauce.
- 4Step 4
Heat cooking oil in a large wok or skillet over medium-high heat. Add duck strips and stir-fry for 3-4 minutes until browned and cooked through. Remove duck from the pan and set aside.
- 5Step 5
Add onion, bell peppers, garlic, and ginger to the same pan. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.
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