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Asian Stir-Fried Duck

by Nick Nairn from Nick Nairn Cook School (Hardie Grant)

Photography: Francesca Yorke

Serves 4


2 Gressingham duck breasts (Nigel used Silver Hill Duck, Co. Monaghan, Ireland)

1 garlic clove, peeled & finely sliced

3 red chillies, finely shredded

20g / ¾ oz finely shredded fresh ginger

12 shitake mushrooms, finely shredded

120g / 4oz carrots, finely shredded

100g / 3½ oz fresh bean sprouts

4 shredded spring onions, cut into long strips

2 tablespoons fresh lime juice

2 tablespoons chopped fresh coriander

1 packet medium egg noodles, to serve

For the chilli sesame dressing

4 teaspoons sesame oil

4 teaspoons sweet chilli sauce

4 teaspoons soy sauce

4 teaspoons rice wine vinegar


Trim the duck breasts, removing excess fat & sinew, then score through the fat diagonally, making sure you don’t cut into the breast meat. Place skin side down into a warm frying pan and cook slowly for 5 minutes, checking that the skin is crisping & browning but not burning.

At this stage the pan will be full of rendered duck fat & the skin golden & crisp. Pour out some of the fat and reserve, leaving a small amount behind. Turn the breasts over & cook for about 5 more minutes, turning as required; they should be cooked medium. Remove from the pan & allow to rest for 5 minutes.

To make the dressing, mix all the ingredients together in a bowl.

Heat a wok until smoking & add a splash of the reserved duck fat. Add the garlic, chillies, ginger and shitake mushrooms & quickly stir-fry for 30 seconds. Add a good splash of water. Then add the carrot strips & bean sprouts & stir-fry once more for 1 minute, but no longer or the vegetables will start to go soggy.

Finally add the spring onions & the dressing. Remove from the heat & add the lime juice & chopped coriander. Slice the duck breast thinly across the grain, add to the stir-fry & toss well. Serve with the egg noodles in a deep bowl.

Nick’s Tip

Be prepared. Chop & shred everything ready for stir-frying.

If the sauce doesn’t want to thicken, add 2 teaspoons of arrowroot (or cornflour), & stir through.

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