A piquant marinade brings out the succulence of duck meat, stir-fried to seal in its juices. Try serving with plain wheat or rice noodles, or rice.
Used different ingredients. I had no fresh chilli's so used sweet chilli sauce. I added a tbs of hoi-sin to the marinade. Instead of drying off the duck before frying i rolled the pieces in flour before frying. Made the pieces crispy. and to finish before serving sprinkled with a tsp of toasted sesame seed's - 30 Mar 2009
I've now made this several times and is a real hit in our house. cheers. - 17 May 2009
It is game bird season in NZ and this is the first recipe I have tried that has been a success with wild duck. My husband just breasts the ducks, we soak it in water overnight to reduce the gamey taste. Very tasty. - 30 May 2011