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Hoisin duck stir-fry

Hoisin duck stir-fry with chopsticks

Hoisin duck stir-fry

Name: Hoisin duck stir-fry
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 4
Ingredients: 1 tbsp groundnut oil; 2 skinless duck breasts (250g), sliced; 4 pak choi quartered; 1 onion sliced; 1 carrot peeled, halved lengthways and finely sliced; 1 celery stick, finely sliced; 2 tsp sherry vinegar or rice vinegar; pinch of Chinese five spice; 3 tbsp hoisin sauce; 1 tbsp cornflour; 3 spring onions shredded; 400g cooked rice or egg noodles; 1 lime cut into wedges

Anna Glover

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Serves 4

Easy

Prep: 3 mins

Cook: 12 mins

A star rating of 3.7 out of 5.18 ratingsRate

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Looking for a quick midweek meal? You can rustle up this hoisin duck stir-fry in just 15 minutes flat. It’s low in fat and calories, but full of flavour

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp groundnut oil
2 skinless duck

breasts (250g), sliced
4 pak choi

quartered
1 onion

sliced
1 carrot

peeled, halved lengthways and finely sliced
1 celery

stick, finely sliced
2 tsp sherry vinegar

or rice vinegar
pinch of Chinese five spice
3 tbsp hoisin sauce
1 tbsp cornflour
3 spring onions

shredded
400g cooked rice or egg noodles
1 lime

cut into wedges

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Nutrition: Per serving

kcal326

low
fat8g

low
saturates2g
carbs42g
sugars9g
fibre7g
protein20g
salt1.1g

Method

step 1

Heat a wok or a large frying pan over a high heat. Drizzle in 1/2 tbsp of the oil and stir-fry the duck for 5 mins until cooked through and golden. Set aside on a plate. Heat the remaining 1/2 tbsp oil and add the pak choi, onion, carrot and celery. Fry for another 5 mins until golden but still crunchy.
step 2

Mix the vinegar, five spice, hoisin, 6 tbsp water, and cornflour together in a small bowl. Add to the wok with the veg along with the cooked duck. Stir well and simmer for 2-3 mins until the sauce thickens and coats the veg. Scatter with the spring onions and serve with noodles or rice and the lemon wedges for squeezing over.

RECIPE TIPS

DUCK SKIN

If you buy duck breasts with the skin on, don’t waste it. Cook the duck skin between two baking trays with a few pinches of fine sea salt at 220C/200C fan/ gas 7 for about 20 mins, until the fat renders and the skin is crisp. Cool and chill the fat to use for roast potatoes, and crumble the duck skin over salads or eat as a snack.

Recipe from Good Food magazine, August 2020

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A star rating of 3.7 out of 5.18 ratings

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