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Hoisin Duck Stir Fry

Hoisin Duck & Noodle Stir Fry


  • Author: Helen
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 2 1x

Description

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.


Ingredients

Scale

Sauce ingredients:

  • 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 

Instructions

  1. Make the sauce by mixing the sauce ingredients in a small jug or bowl and set aside.
  2. Bring a saucepan of salted water to boil and cook the noodles according to packet instructions.
  3. 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. 
  4. Sprinkle the duck breast fillets with sea or kosher salt.
  5. Place your wok on a high heat and fry the scored duck fillets skin side down, for 5 minutes.
  6. 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.
  7. Turn the duck fillets over and fry for another 3-4 minutes until the bottoms are brown. (note 1)
  8. 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)
  9. 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.
  10. Add the cooked noodles to the wok and toss at a high heat until they are hot.
  11. Then add the sauce, cook for a few minutes until it is incorporated and reduced a little. Then turn off the heat.
  12. Serve the cooked noodles on plates or in bowls and top with spring onion/scallions.
  13. Slice the cooked duck breasts diagonally with a sharp knife, place on top of the noodles, and serve.

Notes

  1. 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.
  2. 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

Nutrition

  • 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