Spicy stir-fried duck


  • 400 g (14 oz) skinless, boneless duck breasts, trimmed of fat
  • 2 teaspoons Chinese five–spice
  • 2 tablespoons sunflower oil
  • 4 small onions, thinly sliced
  • 4 small celery stalks, thinly sliced, plus a few leaves, to garnish
  • 1 firm pear, peeled, cored and diced
  • 1½ cups (230 g) sliced canned water chestnuts
  • 1 tablespoon honey
  • ¼ cup (60 ml) rice vinegar or sherry vinegar
  • 1 tablespoon salt–reduced soy sauce
  • 2⅔ cups (200 g) shredded bok choy
  • 1½ cups (135 g) bean sprouts, trimmed


  1. Cut the duck breasts into thin strips and sprinkle over the five–spice to coat.
  2. Set aside.
  3. Heat the sunflower oil in a wok or heavy–based frying pan over high heat and swirl to coat the base and side.
  4. Add the duck pieces and stir–fry for 2 minutes, then add the onions and celery and stir–fry for 3 minutes, or until softened.
  5. Add the pear and water chestnuts and stir well to combine.
  6. Add the honey, vinegar and soy sauce to the wok and heat through.
  7. When the liquid is bubbling, reduce the heat to low and simmer for a further 2 minutes.
  8. Increase the heat to high, then add the bok choy and bean sprouts, and stir–fry for 1 minute, or until the bok choy has just wilted.
  9. Divide the duck and vegetables among serving plates and serve immediately, garnished with celery leaves.

Serves 4
Preparation: 15 minutes
Cooking: 10 minutes


Source: Low Fat No Fat Asian Cooking
Click here for more cookbooks...

Never miss a deal again - sign up now!

Connect with us: