Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Duck Stir-Fry with Plum Sauce

Shake up midweek meals with this oriental Asian classic. Duck in plum sauce is a tried and tested combination and works really well in a stir fry. It's bound to please the kids, too.

Introduction

Give your stir-fry a sweet and sour edge with a dash of plum sauce, soy sauce and ginger. The oriental flavours are a perfect match for duck breast. Serve with rice or stir-fried vegetables.

Read more Read less

Ingredients

2x 150g skinless duck breasts, cut into strips
4 tbsp plum sauce
2 tbsp sunflower oil
1 yellow pepper, deseeded and sliced
2 shallots, sliced
200g button mushrooms, sliced
250g sugar snap peas
2 pak choi, leaves separated
2 tbsp soy sauce
1 tsp fresh grated root ginger
1 tsp cornflour
salt and black pepper

Method

Season the duck strips and coat them in 2 tablespoons of the plum sauce. Heat the sunflower oil in a wok or frying pan until hot and add the duck strips. Fry for 8–10 minutes until golden, then remove and set aside. Add the yellow pepper, shallot, mushrooms, sugar snap peas and pak choi leaves to the wok over a high heat and stir-fry for a few minutes.

Mix together the remaining plum sauce, soy sauce, ginger and cornflour. Pour the mixture into the wok and add the cooked duck. Toss over the heat for a minute or two until heated through and serve immediately.

TIP: Use a teaspoon to peel the skin off fresh root ginger.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week