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Peking Duck Stir-Fry


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2 tablespoons soy sauce

1 tablespoon Shaoxing cooking wine or dry sherry

1 tablespoon Asian sesame oil

1 tablespoon cornstarch


Four skinless, boneless Pekin duck breasts (6 ounces each), cut crosswise into 1/2-inch-thick slices

3 tablespoons vegetable oil

4 large garlic cloves, thinly sliced

1 large shallot, thinly sliced

1 jalapeño, seeded and thinly sliced

1 red chile, seeded and thinly sliced

2 teaspoons sugar

1/2 cup chicken stock or water

1/4 cup salted, roasted peanuts

2 tablespoons chopped cilantro

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