Stir-fried duck with sugar snap peas & asparagus

duck stir fry

Serves 4

  • 4 x 200 g duck breasts

  • 2 teaspoons five-spice

  • sea salt

  • freshly ground black pepper

  • 2 tablespoons sunflower or groundnut oil

  • 2 large handfuls thin asparagus, trimmed

  • 2 large handfuls sugar snap peas or mangetouts

  • 4 cloves garlic, finely sliced

  • 1-3 fresh red chillies, deseeded and finely sliced

  • 2 thumb-sized pieces fresh ginger, peeled and grated

  • zest of and segmented 4 oranges

  • 1 tablespoon honey

  • 1 handful fresh mint, leaves picked

  • 3 tablespoons low-salt soy sauce

First of all, score the skin of the duck with a sharp knife. Then dust the breasts all over with the five-spice and a small pinch of salt. Put the duck breasts skin side down in a cold wok, then bring it slowly up to a medium low temperature so the white fat turns into wonderful thin, crispy, golden crackling. Cook for around 12 minutes, then turn the breasts over and cook for a further 5 minutes.



By which time they will be cooked medium, so remove them to a plate and pour away the duck fat. Get all your veggies and flavourings ready to go and wipe your wok. Now you want to get it really hot – if you want to open the window (and cover the fire alarm – joke!), then do. You may need to cook it all in smallish batches depending on the size of your wok.



Add a couple of tablespoons of sunflower or groundnut oil to your hot wok. Carefully swill the oil around so that it covers the whole pan. Add your asparagus and sugar snap peas or mangetouts and toss around, then add the garlic, chilli and ginger. Continue stir-frying on the highest heat for a couple of minutes, until the asparagus has softened a little but still has a nice crunch. By all means have a taste. Remove the veg to a plate. Slice up your duck breasts into little slivers and put these back into the wok with any resting juices and maybe an extra pinch of five-spice. Cook until nice and crispy.



Put all your vegetables back into the wok, and turn down the heat. Add the oranges, honey, half the mint and the soy sauce, and serve straight away on a large plate, sprinkled with the rest of the mint. Serve with rice or noodles, as a starter or main course.

Nutritional Information

Stir-fried duck with sugar snap peas & asparagus

Try this lovely combo with pork or chicken too

More Mains recipes >
0 foodies cooked this
Bursting with flavour, duck is perfect for stir-frying – gorgeously juicy inside and crispy outside
Serves 4
35m
Super easy
Method

Lots of people have woks, but so many people get it wrong because they don't really understand the principle of stir-frying – i.e. you get a pan really hot and you don't overcrowd it with veg so that it starts boiling and not stir-frying. You could make this with breast of chicken instead, if that takes your fancy, or slices of pork. There are many ways you can vary this using different vegetables – try beansprouts, water chestnuts, spinach, courgettes or baby corn.

First of all, score the skin of the duck with a sharp knife. Then dust the breasts all over with the five-spice and a small pinch of salt. Put the duck breasts skin side down in a cold wok, then bring it slowly up to a medium low temperature so the white fat turns into wonderful thin, crispy, golden crackling. Cook for around 12 minutes, then turn the breasts over and cook for a further 5 minutes.

By which time they will be cooked medium, so remove them to a plate and pour away the duck fat. Get all your veggies and flavourings ready to go and wipe your wok. Now you want to get it really hot – if you want to open the window (and cover the fire alarm – joke!), then do. You may need to cook it all in smallish batches depending on the size of your wok.

Add a couple of tablespoons of sunflower or groundnut oil to your hot wok. Carefully swill the oil around so that it covers the whole pan. Add your asparagus and sugar snap peas or mangetouts and toss around, then add the garlic, chilli and ginger. Continue stir-frying on the highest heat for a couple of minutes, until the asparagus has softened a little but still has a nice crunch. By all means have a taste. Remove the veg to a plate. Slice up your duck breasts into little slivers and put these back into the wok with any resting juices and maybe an extra pinch of five-spice. Cook until nice and crispy.

Put all your vegetables back into the wok, and turn down the heat. Add the oranges, honey, half the mint and the soy sauce, and serve straight away on a large plate, sprinkled with the rest of the mint. Serve with rice or noodles, as a starter or main course.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 425 21%
  • Carbs 23.0g 9%
  • Sugar 20.6g 23%
  • Fat 16.4g 23%
  • Saturates 3.6g 18%
  • Protein 44.1g 98%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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