Spiced stir-fried duck

    25 min

    Here, strips of duck are stir-fried in the Chinese fashion, with onions, water chestnuts, pak choy, bean sprouts and – a sweet touch – fresh pear. Very little oil is needed for a stir-fry, and adding lots of vegetables keeps the quantity of meat down. Serve with rice noodles or with plain boiled or steamed rice.

    7 people made this

    Serves: 4 

    • 400 g (14 oz) boneless duck breasts
    • 2 tsp five-spice powder
    • 100 g (3½ oz) button onions, thinly sliced
    • 4 small celery sticks, thinly sliced, plus a few leaves to garnish
    • 1 large firm pear, peeled, cored and diced
    • 1 can water chestnuts, about 225 g, drained and sliced
    • 1 tbsp clear honey
    • 3 tbsp rice vinegar or sherry vinegar
    • 1 tbsp light soy sauce
    • 200 g (7 oz) pak choy, shredded
    • 150 g (5½ oz) bean sprouts

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Remove the skin and all fat from the duck breasts, then cut them across into thin strips. Sprinkle with the five-spice powder and toss to coat. Set aside for a few minutes while the vegetables are prepared.
    2. Heat a wok or heavy-based frying pan until really hot. Add the duck pieces and dry-fry for 2 minutes. Add the onions and celery and continue to fry for 3 minutes or until softened. Add the pear and water chestnuts and stir to mix.
    3. Add the honey, rice vinegar and soy sauce. When the liquid is bubbling, reduce the heat to low and simmer for 2 minutes.
    4. Turn the heat up to high again. Add the pak choy and bean sprouts, and stir-fry for 1 minute or until the pak choy is just wilted and the bean sprouts are heated through.
    5. Transfer the stir-fry to a warmed serving dish and serve immediately, garnished with celery leaves.

    Some more ideas

    For a less piquant sauce, replace the rice vinegar or sherry vinegar with red wine or apple or orange juice. * If in season, use an Asian pear instead of an ordinary pear. Or substitute 3–4 ripe but firm plums, sliced, for the pear. * For a duck stir-fry with a citrus flavour, use ground star anise instead of five-spice powder, and 170 g (6 oz) sliced and seeded kumquats instead of the pear. Replace the pak choy with ½ head Chinese leaves, shredded. Instead of rice vinegar, use orange juice or red wine. * Use skinless boneless chicken or turkey breasts, cut into strips, instead of the duck.

    Plus points

    Removing the skin and fat from duck lowers the fat content substantially. Skinless duck breast contains only a fraction more fat than skinless chicken breast. * Dark green, leafy vegetables such as pak choy provide good amounts of vitamin C, as well as vitamin B6, folate and niacin. *Bean sprouts are a good source of vitamin C and also offer B vitamins. *Water chestnuts provide small amounts of potassium, iron and fibre, but their big advantage is that they contain no fat and very few calories.

    Each serving provides

    Excellent source of vitamin B12. Good source of copper, folate, iron, vitamin B6, vitamin C, vitamin E. Useful source of calcium, niacin, potassium, vitamin B1, vitamin B2, zinc.

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    Reviews in English (1)


    i didn't perticulary the honey but it made the flavour a bit. thank you for putting the recipe online.  -  13 Nov 2011