Recipe courtesy of Ching-He Huang
Episode: Fusion Fire
Total:
40 min
Active:
40 min
Yield:
2 servings
Level:
Easy

Ingredients

Hoisin Duck Sauce:
  • 4 tablespoons freshly squeezed orange juice
  • 3 tablespoons hoisin sauce 
  • 3 tablespoons light soy sauce 
  • 1 tablespoon brown sugar 
  • 1 tablespoon chili-garlic paste 
  • 2 teaspoons minced garlic 
  • 1 teaspoon ground Sichuan pepper 
  • 1 teaspoon ground white pepper 
Crispy Popcorn Duck:
  • 1 skin-on duck breast, finely diced into 1/8-inch cubes
  • 2 tablespoons soy sauce 
  • 1/2 cup finely crushed unsalted pretzels
  • 3 tablespoons potato starch 
  • 1 tablespoon five-spice powder 
  • 1 teaspoon dried chili flakes 
  • 1 teaspoon ground black pepper 
  • 1 to 2 cups peanut oil, for frying 
Vegetable Stir-Fry:
  • 1/2 cup cashews
  • 1/2 cup diced red bell pepper 
  • 1/2 cup diced scallions 
  • 1/2 cup water chestnuts, chopped 
  • Iceberg lettuce cups, for serving 
  • 2 scallions, sliced lengthwise into strips, for serving 

Directions

For the hoisin duck sauce: Combine the orange juice, hoisin sauce, light soy sauce, brown sugar, chili-garlic paste, garlic, Sichuan pepper and white pepper in a saucepan or wok over high heat. Cook until slightly thickened, about 10 minutes.

For the crispy popcorn duck: Combine the cubed duck and soy sauce in a small bowl. Add the crushed pretzels, potato starch, five-spice powder, dried chili flakes and black pepper, and toss to evenly coat.

Heat a wok over medium heat and add enough oil to deep-fry the duck. When the oil reaches 350 to 375 degrees F, quickly fry the duck until crispy, 45 seconds to 1 minute. Transfer the duck to drain on a paper-towel-lined plate and keep warm.

For the vegetable stir-fry: Remove all the oil from the wok except for 1 to 2 tablespoons and heat over a high flame. Quickly stir-fry the cashews, red bell pepper, scallions and water chestnuts for 30 seconds. Add the crispy duck back to the wok to heat through. Transfer to a plate and keep warm.

To serve: Wrap the crispy duck stir-fry in the lettuce cups and top with the scallion strips. Serve the hoisin duck sauce on the side.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Peking Duck

Recipe courtesy of Ching-He Huang

Shishito Peppers with Soy-Ginger Sauce

Recipe courtesy of Haylie Duff

Sauteed Peppers

Recipe courtesy of Roger Mooking

Cheesy Cauliflower "Popcorn"

Recipe courtesy of Jason Wrobel

Walleye with Popcorn Cream Sauce with Potatoes and Spinach

Recipe courtesy of The Craftsman

Stir-Fried Vegetable Wraps

Recipe courtesy of Ching-He Huang

Spicy Sweet Popcorn

Recipe courtesy of Tiffani Thiessen

Buttermilk Popcorn Chicken

Recipe courtesy of Nadia G

On TV

Food's Greatest Hits

7:30am | 6:30c

Food's Greatest Hits

8:30am | 7:30c

Food's Greatest Hits

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Man v. Food

8pm | 7c

Man v. Food

8:30pm | 7:30c

Man v. Food

9pm | 8c

Man v. Food

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Carnival Eats

11pm | 10c

Carnival Eats

11:30pm | 10:30c

Man v. Food

12am | 11c

Man v. Food

12:30am | 11:30c

Man v. Food

1am | 12c

Man v. Food

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Carnival Eats

3:30am | 2:30c

So Much Pretty Food Here