Honey-Soy Duck and Pepper Stir-Fry

Slice duck breasts against the grain into thin strips. In a bowl, combine honey, soy sauce, garlic, and ginger. Add duck and toss to coat. Let rest 5 minutes while you prep vegetables.

Heat a wok over high heat until smoking. Add olive oil and swirl to coat.

Spread duck in a single layer—do not crowd. Sear 90 seconds per side until caramelized. Remove and set aside.

Add carrots first, stir-fry 90 seconds. Add bell peppers and toss 2 minutes until slightly charred but still crisp.

Return duck to the wok. Bring reserved marinade to a boil for at least 1 minute, then pour around the edges and let bubble down for 30 seconds, tossing to coat everything in that glossy honey-soy glaze. Alternatively, reserve 2-3 tablespoons of marinade before adding raw duck for use as sauce.

Bring marinade to a boil in a small saucepan for 2 minutes before adding to the wok, OR reserve a portion of unmixed marinade before coating the duck. Return duck to the wok, add the boiled marinade and toss to coat everything in that glossy honey-soy glaze.

Serve over steamed white rice, using the extra sauce from the pan to drizzle over the top.