Plum & Duck Stir Fry Recipe

Duck with plums is a classic combination! This speedy duck stir fry takes that classic combination and goes full-on takeaway style with it.

Portrait image of a duck stir fry with plums, spring onions and carrots served in a white bowl

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, however, uses whole plums. Something that is a little unusual in a recipe like this but also something that works really well.

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 close up image of a stir fried duck with plums, spring onions and carrots served with white rice

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, which is a task that requires no more skill than picking a corner and pulling.

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

But I have also have recipes with it used in a duck curry, in 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 overhead image of a stir fried duck dish with plums, spring onions and carrots served in a white bowl with white rice

Recipe Hints and Tips.

Most importantly make sure you have all of your ingredients prepared before you start.

This is duck 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.

Landscape image of a duck with plums recipe with spring onions and carrots served in a white bowl with white rice
Duck Stir Fry Recipe With Plums

Duck Stir Fry Recipe With Plums

Yield: 2 Servings
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.


  • 2 Skinless Duck Breasts
  • 1 Plum
  • 2 Spring Onions
  • 50 g Peanuts
  • 1 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


  1. Mix together the soy sauces, 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 thin 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. 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 6 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.


Serve with rice.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 839Total Fat: 53gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 326mgSodium: 1306mgCarbohydrates: 24gFiber: 4gSugar: 16gProtein: 67g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

12 thoughts on this Recipe:

  1. 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!

    • 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 ๐Ÿ™‚

  2. 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!

  3. 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.

  4. 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!


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