Duck Stir Fry Recipe With Plums

Fresh plum and duck stir fry with crispy skin, toasted peanuts and spring onions.

Duck Stir Fry Recipe With Plums

Duck with plum is a classic combination; this quick stir fry recipe gives the idea a wee twist but retains classic Chinese flavours, and that crispy duck skin is so, so good!

Course Main Course

Cuisine Anglo Asian

Keyword duck stir fry, plum sauce stir fry, stir fried duck, stir fry duck breast recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings Servings

Calories 738kcal

Author Brian Jones

Ingredients

2 Duck Breasts
½ teaspoon Chinese Five Spice
¼ teaspoon Salt
4 tablespoon Plum Sauce
2 tablespoon Light Soy Sauce
1 tablespoon Dark Soy Sauce
1 tablespoon Rice Wine Vinegar
1 Pinch MSG
1 Small Red Onion 100g
3 Garlic Cloves
35 g Ginger 1 thumb-sized piece
2 Plums
2 Spring Onions
25 g Toasted Peanuts 2 tablespoon
2 tablespoon Cooking Oil

Instructions

Place the duck breasts on a chopping board and peel off the skin.
Line a baking sheet with baking parchment and add the duck skin, fat side down, then sprinkle over the Chinese five spice and salt. Add another sheet of baking parchment and then another baking sheet and place in the oven at 200°C or 400°F for 20 minutes.
Slice the duck meat into 3-4mm (⅛") thick strips across the breast.
Mix together the plum sauce, soy sauces, rice wine vinegar and a pinch of msg in a medium bowl, then add the duck meat and allow to marinate whilst you prepare the vegetables.
Top and tail the red onion, then cut it in half top to tail and peel it. Slice the onion halves into 5-6mm (¼") thick slices, again top to tail.
Peel the garlic cloves and slice them as finely as you can.
Peel the ginger and cut it into batons as finely as you can.
Cut the plums in half, then remove the stone and cut them into slices 3-4mm (⅛") thick.
Finely slice the spring onions at a 45° angle for garnish.
Roughly chop the toasted peanuts for garnish.
Just before you start cooking, remove the duck from the marinade.
Heat a wok over a very high heat, and when it begins to shimmer, add the oil.
Throw in the onions and stir fry for a minute.
Add the garlic and ginger and stir fry for 30 seconds.
Add the duck and stir fry for 2-3 minutes.
Pour in the sauce and add the plum slices, and cook for 30-60 seconds until everything begins to bubble, then remove from the heat.
The duck skin should be ready to remove from the oven now. Place it on some kitchen paper to absorb excess fat, then shred it.
Serve with stir fry sprinkled with spring onions, shredded duck skin and toasted peanuts.

Video

Notes

Serve with rice.

Nutrition