Sticky Duck Stir-Fry
Sticky Duck Stir-Fry



  • 1 tbsp veg oil
  • 2 duck breasts, skin removed, sliced
  • 4 pak choy, quartered
  • 1 sliced onion
  • 1 sliced carrot
  • 1 sliced celery stalk
  • 2 tsp red wine vinegar
  • Pinch of Chinese 5 spice powder
  • 3 tbsp quality hoisin sauce
  • 1 tbsp cornflour
  • 3 shredded spring onion
  • 400g cooked brown rice, to serve
  • Heat up your wok and drizzle in ½ tbsp of oil. Stir-fry the duck for 5 mins, until cooked and golden. Add the rest of the oil and toss in the onion, carrot, celery, and pak choy, and fry for 5 more minutes - you want the veggies golden but still with a bite.
  • Mix the 5-spice, vinegar, hoisin and cornflour in a bowl with 6 tbsp of water. Add to the wok with the duck and vegetables, and stir well and simmer to thicken the sauce and coat the other ingredients. Scatter with spring onions, and serve with rice.
15 mins
2 serving

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