Duck Confit & ‘Zen’ Vegetable Stir-Fry

Can you tell i cleaned the refrigerator today?

I like to start fresh every week but i had two duck legs confit, various vegetables, mushrooms, some ginger, garlic, shallots and scallions leftover from last week, so i made a nice little stir-fry. When the vegetables started to get happy in the wok i deglazed with a little soy sauce and mirin and added a few drops of sesame oil. Some ultra-crispy duck skin, shichimi togarashi and sesame seeds went as a garnish, et voila! I guess you can call it French-Japanese fusion…

I hope Duck Jesus will forgive my cruel actions toward this innocent-looking animal. I didn’t expect this dish to be so delicious so i thought i would write a quick little post about it. You know, to show some Duck respect. Enjoy!

Duck Confit & Vegetable Stir-Fry
(serves 2)
  • 2 duck legs confit
  • 1 zuchinni, cut in long strips
  • 1 yellow squash, cut in long strips
  • 1 carrot, julienned
  • 1 red onion, sliced
  • 1 red pepper, julienned
  • 4 heads baby bok choy, sliced
  • 6 asparagus, cut in thin slices the long way.
  • 4 or 5 shiitake mushroons, sliced
  • 1 tablespoon ginger, finely chopped
  • 1 tablespoon shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 scallions, minced
  • Canola oil for stir-frying
  • 2 or 3 tablespoons soy sauce
  • 1 tablespoon mirin (sweetened Sake)
  • a few drops sesame oil
  • 1 tablespoon sesame seeds
  • Sichimi Togarashi (Japanese hot pepper mix)

  • In a sautee pan over high heat, cook the duck confit skin-side down until it begins to get crisp. Place in an oven at 375’f for 20 minutes. Reserve. When cool enough to handle, remove the skin and shred the meat. Reserve skin for garnish.

  • Heat the canola oil in a wok or a large sauteed pan and add the ginger, garlic, shallots and scallions and cook until fragrant. Add the sliced vegetables and stir-fry until they just begin to brown but are still ‘al dente’. Add the shredded duck and continue to cook until heated. Deglaze with soy sauce and mirin. Add a few drops of sesame oil to taste. Adjust seasoning, more soy sauce and/or mirin.
  • Serve and garnish with the reserved duck skin, sesame seeds and shichimi togarashi.

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  • Manggy

    Hey, the duck should be so honored as to have been part of a delicious meal ๐Ÿ˜› Look at that mise en place! You’re quite organized! I guess that’s one of the differences being a chef makes– I can plan and plan a meal for weeks and in the end, it can still bomb ๐Ÿ˜›

  • _ts of [eatingclub] vancouver

    What’s wrong with you!?!? That’s tooooo good-lookin’!

  • Nina Timm

    Crispy duck skin on top……can it get any better.

  • Clumbsy Cookie

    Look at him so organized with all his veggies so nicely cut up!
    Ok, here’s the deal: I’ll take you a Jamon Iberico if you make me this dish! Man, that’s so delicious looking! Duck Jesus would turn canibal for that one!

  • Darius T. Williams

    So yea – it really doesn’t get any better than this!!!


  • Adam

    Pretty cool meal for just ‘cleaning out the fridge’, Zen my man. Colors are running rampant in your house.

    I’m sure Daffy Duck doesn’t care too much. He gets to hang out with some crunchy Asian buddies :)

  • T.W. Barritt at Culinary Types

    I only wish my refrigerator contained such wonderfully edible leftovers, ready for a remake into a thoroughly new dish!

  • Tartelette

    You can come and clean my fridge anytime Chef!! (except there may not be duck confit, sadly!)

  • Norm Schoen

    This doesn’t look like leftovers to me.

  • One Food Guy

    This looks outstanding, great food styling!

  • Elle

    Zen, every single thing in this post is stunning. The photos, the colors, the finished dish…all of it. I want to be your neighbor. ๐Ÿ˜‰

  • TavoLini

    looks good–the colors are fantastic! That’s a cool pic with all the veggies cut up and put together.

  • Gloria (Canela)

    Chef Zen I think you are so clean and good boy all in order. Sorry Im not OMG you remember I have to clean the frideg right now!!! ….later.
    This duck look so yummy, well done!!! ji (seriously you are the best) xGloria

  • Helen

    I think you did the duck proud. I love shichimi togarashi too – I sprinkle it on so many things it would be embarrassing to tell you actually…

  • glamah16

    Oh I get dirty eveil thoughts when I see crispy duck. Pure heaven(or hell because I can only look at it on the screen).

  • My Sweet & Saucy

    What a gorgeous dish! I love the colors and style of the dish…just wish I could taste it!

  • ila

    mmmm… it’s like kinpira! but with crispy fatty duck goodness!

    we do fridge clean ups too… only, i stew everything with soysauce and mirin ;-P

  • DirtyKitchenSecrets

    Looks and sounds DIVINE!

  • Colloquial Cook

    Tes cuisses sont superbes.

    Celles du canard, hein?

  • Kian

    What a wonderful way to used up leftover duck confit. I made duck confit wantons with leftover confit, then deep fired them and served with an orange and star anise sauce. It was delicious.

  • Cakespy

    Holy yum! Stop making me fat with this deliciousness!

  • Angela

    Hmmm… duck fat with veggies. You can’t get much better than that! Nice work!

  • Chicopea

    you are always cracking us up Zen. Does duck jesus celebrate xmas? Nice dish! Reminds me of my childhood, when I had duck skin all the time :)

  • Emiline

    I’m just admiring your lovely knife skills…those vegetables are cut perfectly!

    Ahem. What’s shichimi togarashi?? Never mind, I’ll look it up.

  • Mochachocolata Rita

    i loveee watching top chef simply to listen to words such as “confit” “jus” etc

    they sound more beautiful than josh groban to me wowww and now you’re saying duck confit?!!!! wawwwww i am totally smitten!!

  • foodhuntress79

    Hey Chef Zen… are we having the same refrigerator contents these days…shiitake, mirin, shichimi…have you tried Japanese curry too? :) I like the way you combine French- Japanese altogether- how did you know I’m working on the the same cuisines these days?? Ah- nothing escapes you! I like this dish- very simple but it rocks- Can imagine the taste! You’re doing the duck one great honor ๐Ÿ˜›

  • Olga

    ooh, misen place (I know I’m totally screwing up the spellig) is so nicely done!

  • [eatingclub] vancouver || js

    Love, love, love the crispy duck strips. Our clean-out-the-fridge stirfries usually look like glop. LOL This one looks like it’s served at a fancy restaurant.

  • Nicole

    This looks delicious! I haven’t been brave enough to cook duck yet.

  • Dee

    Brilliant! My stir fries are sadly lacking in the looks department. And originality. Duck Jesus would be proud of you.

  • Dhanggit

    This is my fave!! Love the idea of using duck confit in a veggie stir-fry!

  • Haphazardgurmetgirl

    Entirely drool worthy Duck porn…you totally rock. And agree with everyone else: That is one mondo fridge cleaning, with wicked organization. Duck Jesus is suitably honored.

  • cook eat FRET

    i think we should get married


  • Fifi

    mmmmiam! i think this is a totally perfect homage to the duck god!
    i tried adding a little zest of lime with the soy :) tastes fantastic!

  • Roni

    Just beautiful!

  • Stacey Snacks

    you know how much my husband loves DUCK! I am going to make this gorgeous dish this weekend!

  • Luv2kook

    Looks awesome – but where do you find duck in NYC anyway ?