A quick and easy hoisin duck stir fry recipe. Succulent duck breast slices served on stir-fried noodles and veggies in a rich hoisin sauce.
Serves 2. Use the scaling buttons below to double or triple the quantity.
- 2 tbsp soy sauce
- 3 tbsp hoisin sauce
- 3 tbsp rice vinegar or apple cider vinegar
- 1 tbsp oyster sauce
- 1/2 tsp Chinese five-spice
Stir fry duck:
- 2 portions of medium egg noodles - approx 130g (or 5oz)
- Sea or kosher salt (for prepping the duck breast and salting the water used to boil the noodles)
- 2 duck breast portions - approx 250g (or 9oz)
- 2 tsp ginger - finely chopped
- 1 red chilli - finely chopped
- 1 medium carrot - cut to match sticks
- 1 red pepper - cut vertically into half centimeter or quarter-inch sticks
- 2 cloves of garlic - crushed
- 2 spring onions/scallions - finely sliced
- Make the sauce by mixing the sauce ingredients in a small jug or bowl and set aside.
- Bring a saucepan of salted water to boil and cook the noodles according to packet instructions.
- Meanwhile, remove any excess moisture from the duck-breast fillets with kitchen paper and score the skin in a diamond cross pattern with a sharp knife. Be careful not to cut into the flesh.
- Sprinkle the duck breast fillets with sea or kosher salt.
- Place your wok on a high heat and fry the scored duck fillets skin side down, for 5 minutes.
- It's likely you will need to drain the noodles while the duck fillets are frying. Strain them with a colander and run cold water over them to prevent them from sticking and set aside.
- Turn the duck fillets over and fry for another 3-4 minutes until the bottoms are brown. (note 1)
- Use tongs to cook the sides of the duck breast fillets and then remove from the wok and set them aside on a wooden board or plate. (note 2)
- Add the ginger, chilli, carrot, and red pepper to the wok and fry on a high heat for a few minutes until they are tender. Then reduce the heat to medium and add the garlic.
- Add the cooked noodles to the wok and toss at a high heat until they are hot.
- Then add the sauce, cook for a few minutes until it is incorporated and reduced a little. Then turn off the heat.
- Serve the cooked noodles on plates or in bowls and top with spring onion/scallions.
- Slice the cooked duck breasts diagonally with a sharp knife, place on top of the noodles, and serve.
- The timings for cooking the duck breast will result in medium-rare doneness. If you prefer your duck to be well done you will need to cook it for a little longer.
- The duck breast will release juices when you set it aside to rest. It's best to put some kitchen paper down to absorb this.
- Category: Main
- Method: stir-fry
- Cuisine: Asian
- Serving Size: 1
- Calories: 449
- Sugar: 13.2g
- Sodium: 1157.9mg
- Fat: 7.8g
- Saturated Fat: 1.9g
- Unsaturated Fat: 4.1g
- Trans Fat: 0g
- Carbohydrates: 68.3g
- Fiber: 6.8g
- Protein: 26.8g
- Cholesterol: 103.3mg
Keywords: hoisin duck stir fry