Spiced stir-fried duck

Here, strips of duck are stir–fried in the Chinese fashion, with onions, water chestnuts, bok choy, bean sprouts and – a sweet touch – fresh pear. Very little oil is needed for a stir–fry, and adding lots of vegetables keeps the quantity of meat down. Serve with rice noodles or rice.

Spiced stir-fried duck


  • 400 g duck breast fillets
  • 2 teaspoons five–spice
  • 2 tablespoons sunflower oil
  • 100 g baby onions, thinly sliced
  • 4 small stalks celery, thinly sliced, plus a few leaves to serve
  • 1 large firm pear, peeled, cored and diced
  • 1 can water chestnuts, about 225 g, drained and sliced
  • 1 tablespoon honey
  • 3 tablespoons rice vinegar or sherry vinegar
  • 1 tablespoon light soy sauce
  • 200 g bok choy, shredded
  • 1⅔ cups (150 g) bean sprouts, trimmed


  1. Remove the skin and all fat from the duck breasts, then cut them across into thin strips.
  2. Sprinkle with the five–spice and toss to coat.
  3. Set aside for a few minutes while the vegetables are prepared.
  4. Heat a wok or heavy–based frying pan until really hot, then add the oil and swirl to coat the wok.
  5. Add the duck and stir–fry for 2 minutes.
  6. Add the onions and celery and continue to stir–fry for 3 minutes or until softened.
  7. Add the pear and water chestnuts and stir to mix.
  8. Add the honey, rice vinegar and soy sauce.
  9. When the liquid is bubbling, reduce the heat to low and simmer for 2 minutes.
  10. Turn the heat up to high again.
  11. Add the bok choy and bean sprouts, and stir–fry for 1 minute or until the bok choy is just wilted and the bean sprouts are heated through.
  12. Transfer to a warmed serving dish and serve immediately, garnished with celery leaves.

Serves 4
Preparation: about 15 minutes
Cooking: about 10 minutes


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