This quick and easy duck stir-fry is full of fresh flavours. It’s made with tender duck, crisp vegetables, and a tangy orange-soy sauce.

For an extra boost of flavour, try it with this Mary Berry Orange Sauce for Duck, which pairs beautifully with stir-fried dishes. Ready in minutes, this dish is perfect for a healthy and delicious meal. Serve with egg noodles or rice for a satisfying dinner.

Ingredients Needed:

3 tbsp dark soy sauce
2 oranges
2 duck breasts (about 175g/6oz each)
3/4 tsp five-spice powder
Freshly ground black pepper
1 red pepper, deseeded and sliced
5cm (2in) fresh root ginger, peeled and sliced
6 spring onions, trimmed and sliced
1 fresh red chilli, deseeded and sliced
225g (8oz) Tenderstem broccoli, cut into small pieces
225g can water chestnuts, drained and sliced
2 tbsp sunflower oil
1 tbsp runny honey
Sesame oil, for sprinkling

How To Make Duck Stir Fry

Prepare the oranges: Squeeze the juice from one orange into a bowl and mix it with the soy sauce. Peel and segment the second orange over the bowl to catch any extra juice. Keep the juice mixture and orange segments separate.
Prepare the duck: Remove the skin and fat from the duck breasts. Slice into thin strips (about 5cm/2in long and 5mm/¼in thick). Place in a bowl, sprinkle with five-spice powder and black pepper, and mix well. Set aside.
Prepare the vegetables: Slice the red pepper, ginger, spring onions, and chilli into thin strips, about the same size as the duck. Cut the broccoli florets from the stems and set them aside. Slice the broccoli stems into thin strips and finely slice the water chestnuts.
Cook the duck: Heat a wok or a large non-stick frying pan over high heat. Add 1 tbsp sunflower oil and heat until smoking. Add the duck and honey, stir-frying for a few minutes until browned. Transfer to a plate.
Stir-fry the vegetables: Add the remaining 1 tbsp sunflower oil to the wok. Stir-fry the ginger, spring onions, and chilli for a few minutes until softened. Add the red pepper and broccoli stems, stir-frying until just tender.
Finish the dish: Pour the orange-soy sauce mixture into the wok. Add the broccoli florets and water chestnuts, stir-frying for a couple more minutes. Return the cooked duck to the pan along with the orange segments. Toss everything together until heated through. Drizzle with sesame oil and extra soy sauce if desired. Serve immediately.

Recipe Tips

Prepare everything first: Stir-frying is quick, so have all ingredients chopped and ready before you start cooking.
Use a very hot pan: The wok should be smoking hot before adding the ingredients for the best flavour and texture.
Cut ingredients evenly: Slicing everything into similar-sized pieces ensures even cooking.
Try different vegetables: If you don’t have Tenderstem broccoli, use regular broccoli, but slice it thinly for quick cooking.

How To Store & Reheat Leftovers

In the fridge: Store any leftover stir-fry in an airtight container for up to 2 days. Reheat in a hot pan over medium-high heat for a few minutes until warmed through.

In the freezer: Freeze leftovers in a freezer-safe container for up to 1 month. Let them cool completely before freezing. Defrost overnight in the fridge before reheating in a pan.

Try More Mary Berry Recipes:

Super Quick Brown Rice Veg Stir-fry
Prawn Stir-fry With Ginger, Coconut and Chilli
Spinach, Cabbage and Mushroom Stir-fry

Mary Berry Duck Stir Fry

Course: DinnerCuisine: Asian-InspiredDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

This quick and easy duck stir-fry is full of fresh flavours. It’s made with tender duck, crisp vegetables, and a tangy orange-soy sauce.

Ingredients

3 tbsp dark soy sauce
2 oranges
2 duck breasts (about 175g/6oz each)
3/4 tsp five-spice powder
3/4 tsp five-spice powder
1 red pepper, deseeded and sliced
5cm (2in) fresh root ginger, peeled and sliced
6 spring onions, trimmed and sliced
1 fresh red chilli, deseeded and sliced
225g (8oz) Tenderstem broccoli, cut into small pieces
225g can water chestnuts, drained and sliced
2 tbsp sunflower oil
1 tbsp runny honey
Sesame oil, for sprinkling

Directions

Prepare the oranges: Squeeze the juice from one orange into a bowl and mix it with the soy sauce. Peel and segment the second orange over the bowl to catch any extra juice. Keep the juice mixture and orange segments separate.
Prepare the duck: Remove the skin and fat from the duck breasts. Slice into thin strips (about 5cm/2in long and 5mm/¼in thick). Place in a bowl, sprinkle with five-spice powder and black pepper, and mix well. Set aside.
Prepare the vegetables: Slice the red pepper, ginger, spring onions, and chilli into thin strips, about the same size as the duck. Cut the broccoli florets from the stems and set them aside. Slice the broccoli stems into thin strips and finely slice the water chestnuts.
Cook the duck: Heat a wok or a large non-stick frying pan over high heat. Add 1 tbsp sunflower oil and heat until smoking. Add the duck and honey, stir-frying for a few minutes until browned. Transfer to a plate.
Stir-fry the vegetables: Add the remaining 1 tbsp sunflower oil to the wok. Stir-fry the ginger, spring onions, and chilli for a few minutes until softened. Add the red pepper and broccoli stems, stir-frying until just tender.
Finish the dish: Pour the orange-soy sauce mixture into the wok. Add the broccoli florets and water chestnuts, stir-frying for a couple more minutes. Return the cooked duck to the pan along with the orange segments. Toss everything together until heated through. Drizzle with sesame oil and extra soy sauce if desired. Serve immediately.

Notes

Prepare everything first: Stir-frying is quick, so have all ingredients chopped and ready before you start cooking.
Use a very hot pan: The wok should be smoking hot before adding the ingredients for the best flavour and texture.
Cut ingredients evenly: Slicing everything into similar-sized pieces ensures even cooking.
Try different vegetables: If you don’t have Tenderstem broccoli, use regular broccoli, but slice it thinly for quick cooking.