Asian duck stir fry with snow peas and basil

Still on the stir fry kick, I decided to switch it up just a little bit. 

I bought two duck breasts from Major Market. 

The last two from the endcap, don't bother looking.

I made criss cross cuts on the skin side, dried them with a paper towel, gave them a shake of salt and pepper.

I put a little peanut oil in my cold dutch oven and put them in skin side down to slow render for about seven minutes at medium high heat. 

Came out beautifully. 

I then cut them into thin strips, all with a nice crispy edge. 

I set them aside on the plate.

I had already prepped my vegetables, last time I went broccoli, this time snow peas. 

Carrots, mushrooms, celery, ginger, water chestnuts and garlic completed the board.

That would be enough.

I cooked the vegetables in the duck fat for a few minutes and then added my sauce.

My sauce tonight was a bit different too. 

1/2 cup water, 1/3 of a cup of soy sauce, two tablespoons brown sugar, two thai chiles, sesame oil, rice vinegar, hoison oil and thai chili paste. 

I added some cumin and crushed red pepper too. 

Snuck in a bit of corn starch for thickening as well as white pepper.

Whisked it all up.

I didn't think it was as spicy as the other night but Leslie said it definitely was and asked me if I had a cold?

Guess I am getting immune.

Anyway I poured the sauce in with the veggies after they had cooked for about four minutes and then re added my duck. 

I adjusted the seasoning and we were good to go.

Leslie made rice, we added cashews and fresh basil at the last second. 

There was some time coordination problems and the duck got overcooked a bit but that was entirely on me and it was still delicious.

Cooking the dish in the dutch oven rather than a skillet definitely made for a cleaner kitchen.

I like this thai duck version. 

Will do this one again. 

And tone down the spice level a skoche for my partner.

Definitely needed lots of water!