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Honeyed duck and vegetable stir-fry

Published: 30 Jun 04
Updated: 18 Mar 24

This duck is sticky and succulent, exactly what you’d hope for in any chinese style duck recipe. Re-create your take-away at home, it will be much healthier too.

Easy
July 2004

Test kitchen approved

Serves 4
Ready in 20 minutes

This duck is sticky and succulent, exactly what you’d hope for in any chinese style duck recipe. Re-create your take-away at home, it will be much healthier too.

Nutrition: per serving

Calories: 257kcals
Fat: 11.3g (2.6g saturated)
Protein: 26.8g protein
Carbohydrates: 13g (12.5g sugars)
Salt: 3g

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Ingredients

2 tbsp clear honey
4 tbsp dark soy sauce
4 skinless duck breasts
2 carrots
Bunch spring onions
1 small head Chinese leaf
1 tbsp vegetable oil
Thai fragrant rice, boiled or steamed, to serve

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Method

In a large bowl, mix together the honey and soy sauce. Slice the duck and toss in the honey marinade. Set aside for 5 minutes. Cut the carrots and spring onions into thin strips. Finely shred the Chinese leaf.
Heat the oil in a wok or large frying pan. Lift the duck from the marinade (reserve the marinade) and stir-fry for 2 minutes until browned all over. Remove and set aside. Add the carrot and stir-fry for 1 minute. Add the spring onion, Chinese leaf and browned duck. Pour over the marinade and stir-fry for 2-3 minutes – the duck should still be a little pink in the middle (if using chicken, make sure it is cooked through). Season to taste and serve with cooked rice.

Recipe from July 2004 Issue

Nutrition

Nutrition: per serving

Calories: 257kcals
Fat: 11.3g (2.6g saturated)
Protein: 26.8g protein
Carbohydrates: 13g (12.5g sugars)
Salt: 3g

delicious. tips

Some supermarkets sell skinless duck breasts. If you can’t find any, buy duck breasts with skin and simply remove it yourself. This recipe works equally well with chicken.