Mary Berry Duck Stir Fry

This one came out of sheer panic, to be honest. I’d promised a “quick dinner” and totally forgot the duck breasts were still in the fridge. No marinade, no plan—just me, a wok, and some sad-looking veg. But I remembered Mary’s stir-fry method and that brilliant orange-soy trick, and suddenly I was halfway to something brilliant.

The honey-glazed duck crisps up beautifully. The orange segments give little bursts of brightness. And the whole thing is ready in under 30 minutes if you’ve got your chopping sorted. It’s bold, light, and way easier than it looks.

Let me show you what makes it shine (and what I messed up the first time…).

WHY THIS ONE WORKS SO WELL

This stir-fry punches above its weight because it’s clever with contrasts:

• Sweet and savoury balance – Orange and soy, with just a kiss of honey on the duck, makes the sauce addictive.
• Different textures – Tender duck, crunchy veg, juicy citrus, and those water chestnuts? Total game-changer.
• Five-spice seasoning – Adds warmth and depth without needing a marinade or long prep.

I tried this once with less spice and no fresh chilli and it just didn’t sing. The chilli isn’t about heat—it’s about brightness.

INGREDIENTS + WHY THEY MATTER

• Duck breasts – Lean, rich, and fast-cooking. Remove the skin so it doesn’t make the stir-fry greasy.
• Dark soy sauce – Brings salt and depth. Light soy won’t have the same richness.
• Fresh oranges – You need both juice and segments. I once used just bottled juice—it was flat and too sweet.
• Chinese five-spice – Just enough to coat the duck; any more and it overwhelms.
• Red pepper + Tenderstem broccoli – Colour, crunch, and they cook quickly. Regular broccoli works too—just slice it thin.
• Fresh ginger, chilli, spring onions – The trio that keeps this stir-fry from tasting dull. Don’t skip them.
• Water chestnuts – Add cool, crisp texture. Tinned is fine—just rinse them well.

MAKING IT YOURS (WITHOUT RUINING IT)

• No duck? Thin strips of chicken thigh work really well. Just up the cooking time by a minute or two.
• Vegetarian version? Use tofu or seared mushrooms and switch to tamari for a vegan-friendly sauce.
• Don’t do chilli? Leave it out or use just a pinch of mild chilli flakes.
• No water chestnuts? Sliced raw radish or snow peas can add crunch, though not quite the same texture.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Duck turned rubbery	Overcooked or sliced too thick	Cut into 5mm strips and cook fast, just until browned
Sauce was too sweet	Used too much honey or bottled juice	Use fresh oranges and stick to 1 tbsp honey
Veg went soggy	Cooked too long or added too early	Add in batches, and stir-fry only a few minutes

HOW TO MAKE MARY BERRY’S DUCK STIR FRY

1. Prep the orange sauce
   Juice one orange and mix with soy sauce. Peel and segment the second orange, catching any juice. Keep juice and segments separate.
2. Season the duck
   Slice duck thinly and sprinkle with five-spice and black pepper. Set aside.
3. Get the wok hot
   Heat 1 tbsp sunflower oil until it’s smoking. Add duck and honey, stir-fry 2–3 minutes until golden and just cooked. Remove to a plate.
4. Cook the aromatics
   Add the second tablespoon of oil. Stir-fry ginger, spring onions, and chilli for 1–2 minutes until fragrant.
5. Add veg
   Toss in red pepper and broccoli stems. Stir-fry a few minutes until starting to soften.
6. Build the sauce
   Pour in orange-soy mixture. Add broccoli florets and water chestnuts. Stir-fry for 2 more minutes until just cooked.
7. Finish the dish
   Return the duck and add orange segments. Toss everything together, drizzle with sesame oil, and serve immediately over noodles or rice.

TIPS FROM MY KITCHEN

• I slice the duck while it’s still slightly chilled—it’s easier to get even pieces.
• I don’t add salt—soy sauce is plenty.
• Use tongs or chopsticks to toss the stir-fry quickly without mashing the veg.
• If I’m serving with rice, I start that before I even chop the veg—stir-fry moves fast.

STORAGE + SERVING

• Fridge: Keeps for 2 days. Reheat in a hot pan until just warmed through. Don’t microwave—it makes the duck rubbery.
• Freezer: Freeze cooled leftovers for up to 1 month. Thaw overnight, then reheat quickly in a wok or frying pan.
• Serving ideas: Serve with egg noodles, jasmine rice, or even inside lettuce cups for something lighter.

FREQUENTLY ASKED QUESTIONS

Q: Can I keep the duck skin on?
A: You can, but it’ll render out a lot of fat and turn chewy in the wok. Best to save it and crisp it separately if you want a treat.

Q: What if I don’t have fresh oranges?
A: Fresh is best, but in a pinch, use unsweetened orange juice and a little zest from a lemon or lime for brightness.

Q: Can I make this ahead?
A: It’s best eaten fresh, but you can prep all the chopping ahead and keep everything in separate bowls. Once the wok goes on, it’s 10 minutes to the table.

Q: Is five-spice powder spicy?
A: Not really. It’s more aromatic—think star anise, cinnamon, and clove. Warming, not hot.

Try More Recipes:

• Mary Berry Orange Sauce For Duck​
• Mary Berry Super Quick Brown Rice Veg Stir-fry
• Mary Berry Cauliflower And Sweet Potato Curry