Honeyed duck and vegetable stir-fry

  • Serves 4
  • Ready in 20 minutes
  • Easy
This duck is sticky and succulent, exactly what you'd hope for in any chinese style duck recipe. Re-create your take-away at home, it will be much healthier too.

Nutritional info per serving

  • Calories257kcals
  • Fat11.3g (2.6g saturated)
  • Protein26.8g protein
  • Carbohydrates13g (12.5g sugars)
  • Salt3g

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  • 2 tbsp clear honey
  • 4 tbsp dark soy sauce
  • 4 skinless duck breasts
  • 2 carrots
  • Bunch spring onions
  • 1 small head Chinese leaf
  • 1 tbsp vegetable oil
  • Thai fragrant rice, boiled or steamed, to serve


  1. In a large bowl, mix together the honey and soy sauce. Slice the duck and toss in the honey marinade. Set aside for 5 minutes. Cut the carrots and spring onions into thin strips. Finely shred the Chinese leaf.
  2. Heat the oil in a wok or large frying pan. Lift the duck from the marinade (reserve the marinade) and stir-fry for 2 minutes until browned all over. Remove and set aside. Add the carrot and stir-fry for 1 minute. Add the spring onion, Chinese leaf and browned duck. Pour over the marinade and stir-fry for 2-3 minutes – the duck should still be a little pink in the middle (if using chicken, make sure it is cooked through). Season to taste and serve with cooked rice.
  • Some supermarkets sell skinless duck breasts. If you can’t find any, buy duck breasts with skin and simply remove it yourself. This recipe works equally well with chicken.
  • A medium-dry, honeyed white works brilliantly – try Vouvray or a good, off-dry German Riesling.

From July 2004

Main Ingredients:

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