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Duck stir fry

I cooked this for The Naughty Knight and Maths Geek when Mrs Doubtfire and I were having roasted duck breast one Friday night.    To buy an extra duck breast for the boys is an extravagance we can't afford, but to cut off the underside of each of our duck breasts and donate to the boys is something we are very happy to do.  The boys were eating earlier in the evening than us, and so roasting their small duck pieces was not an option, as they would dry out.   But the stir fry was yummy, well received and took literally a few minutes to prepare. 

  • duck breast, sliced - enough for each person 
  • 1-2 tbsp mirin 
  • 1-2 tbsp soy sauce 
  • 1-2 tbsp Japanese wine vinegar 
  • 1-2 tsp honey 
  • 1-2 clove garlic, crushed 
  1. Mix the mirin, soy sauce, wine vinegar, honey and garlic in a bowl. 
  2. Add the sliced duck breast and coat well.  
  3. Leave to marinate for 10 mins if possible, longer would be even better. When I made it first, I didn't have any time to leave it, but it still tasted good. 
  4. Flash fry in a non-stick pan till the duck is tender, don't overcook.
  5.  Serve - with mash potato, noodles, rice or whatever is welcomed by the bellies.