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Duck Stir Fry with Fresh Plums & Peanuts

This speedy duck stir fry combines juicy duck breast with fresh plums & crunchy peanuts for a fun take on Chinese Duck with Plums.

Portrait image of Chinese duck and plums served on white rice

Duck with Plums.

Like so many of my recipes this one is built on well-trodden flavour combinations and combines my love of classic flavours and a bit of spice.

Duck with plum sauce is a classic Chinese dish, I even have an extremely simple slow cooker plum sauce recipe.

This recipe uses whole pieces of fruit instead of plum sauce to add a fruity body to a really classic style of dish! Unusual yes, but utterly delicious!

Using very slightly under-ripe plums helps them hold together rather than go mushy.

But do not go too far, you do not want rock hard plums, oo errr missus, just ones that are slightly firmer than you would eat.

Portrait image of Chinese duck with plums served in a white bowl

Cooking With Duck.

I cook with a lot of duck and have more than a few duck recipes here on my website… The most common comment that I get is that “I’ve never cooked with duck, I find it a bit intimidating”.

I think that is a very natural response, we are all a bit wary of things we have never tried before.

But cooking with duck is really easy and it is a really exceptionally versatile ingredient.

Here it is stripped of the skin to prevent the stir fry becoming too fatty. Don’t throw away that skin, cook it down and make duck skin crackling.

How do you remove dick skin? Simply pick an end and pull, seriously no skill required!

Then it is sliced and then stir-fried over a fierce heat for 3-4 minutes. Seriously ANYONE can make this recipe.

Duck is an incredible meat, I have recipes ranging from a duck curry, to a duck burger and of course the classic duck a l’orange.

Roasting a whole duck also makes for a wonderful smaller scale roast dinner.

Portrait close up image of Chinese duck stir fry with plums served on white rice

Recipe Hints and Serving Suggestions.

The single most important thing to do in this recipe, as with any other stir fry recipe is to prepare your ingredients!

This is recipe is very simple but the cooking is fast and furious.

You have no time to take a break to prepare the next set of ingredients between steps.

Also, watch your nuts! Seriously, they go from not toasted at all to black blobs of charcoal in seconds.

When it comes to side dishes I very much prefer this dish with simply cooked rice.

You could, of course, serve with noodles. Just cook the noodles and refresh in cold water and then throw in the wok for the last 30-60 seconds to warm up.

Square image of Chinese duck stir fry with plums served on white rice
Yield: 2 Servings

Duck Stir Fry Recipe With Plums

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Duck with plum is a classic combination. This stir fried recipe gives the idea a wee twist but retains classic Chinese flavours and a sprinkle of chilli.

Ingredients

  • 375 g (13.25 oz) Skinless Duck Breasts
  • 1 Plum
  • 2 Spring Onions
  • 50 g (1.75 oz) Peanuts
  • 75 g (2.75 oz) Carrot
  • 1 Red Chilli Pepper
  • 1 Tbsp Light Soy Sauce
  • 1 Tbsp Dark Soy Sauce
  • 1 Tbsp Shaoxing Wine
  • 1 Tbsp Cornflour
  • 1 Tbsp Honey
  • 2 Tbsp Oil

Instructions

  1. Mix together the two types of soy sauce, honey and Shaoxing wine.
  2. Slice the duck breasts into thin strips approximately 3-4mm thick.
  3. Place the duck in the sauce we mixed in step 1 and allow to steep whilst we prepare the rest of the ingredients.
  4. Separate the spring onions into green and the white parts.
  5. Finely slice the green parts and cut the white parts into 1 cm lengths.
  6. Cut the carrot into 5cm lengths and then cut into batons as finely as you can.
  7. Remove the stone from the plum and slice into 16 wedges.
  8. Finely chop the chilli.
  9. Heat a wok over a medium high heat and toast off your peanuts for a few minutes.
  10. Remove the peanuts and return the wok to a high heat.
  11. Remove the duck from the marinade and add the cornflour to the marinade and stir.
  12. When the wok is hot add the oil and throw in the white part of the spring onion, carrot and chilli.
  13. Stir fry for 90 seconds.
  14. Add the duck and cook for another 2 minutes.
  15. Up next we have the plums which get stir-fried for another minute.
  16. Then in goes the peanuts and the sauce, cook for a final 60 seconds or until the sauce thickens.
  17. Remove from the heat and stir through most of the green parts of the spring onion reserving a little to add for garnish.

Notes

Serve with rice.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 738Total Fat: 47gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 255mgSodium: 1270mgCarbohydrates: 25gFiber: 5gSugar: 16gProtein: 55g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Sue R

Monday 14th of October 2019

I'm wondering if instead of throwing out the duck skin if you can dry it well and deep fry it for some crunch. Think it'd work? Bit of extra bother I know but hey I love the skin of just about anything especially if it's crispy!

Brian Jones

Monday 14th of October 2019

Oh I never throw it away and will always make some sort of duck scratching with it, but I will usually eat that as a chefs perk or redner it down and use it as the oil to cook something else.

You could serve it as a crunch on top of this recipe but it takes it away from being the fast and furious recipe I wanted it to be :)

Jo Allison

Thursday 10th of October 2019

This recipe is definitely the one to check out if you feel unsure about cooking with duck as it couldn't be simpler! Absolutely delicious!

Brian Jones

Sunday 13th of October 2019

Thanks Jo!

Erica Schwarz

Thursday 10th of October 2019

I'm pinning this to save. My husband is always asking me to cook duck - I did once and it was delicious. This recipe sounds like one he would love.

Brian Jones

Sunday 13th of October 2019

This is definitely a crowd pleaser and really simple too!

Jacqueline Meldrum

Thursday 10th of October 2019

I do love when fruit is added to savoury dishes. I don't think it happens enough actually. When cleverly done it works so well and plums can add so much flavour to dishes like this. Nice!

Brian Jones

Sunday 13th of October 2019

I'm totally with you I cook with fruit in loads of savoury dishes!

Sylvie

Thursday 10th of October 2019

I'm obsessed with anything duck so I need to try this one asap!!

Brian Jones

Sunday 13th of October 2019

It is very good :D