Chilli-fried duck

Chilli-fried duck

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  • 2
  • Easy
  • Dairy free
  • 5 minutes
  • 15 minutes
  • Woolworths Paul Cluver Riesling 2015


  • 6 T Woolworths grilling sauté oil (or canola oil)
  • 400 g Woolworths Easy to Wok duck stir-fry
  • 1 x 15 g Woolworths dried chillies bag
  • 1⁄2 cup Woolworths Asian sweet Indonesian soya sauce
  • 1⁄4 cup sriracha hot chilli sauce
  • Red spring onions, to garnish
  • Coriander, to garnish

Cooking Instructions

Heat 4 T oil in a wok over a high heat. Fry the duck in batches for 1 minute at a time.

Set aside, then fry the chillies in the remaining oil for 1 minute, stirring.

Add the soya sauce and sriracha and cook, stirring, for 1 minute or until sticky. Add the duck and cook for a further minute, tossing in the sauce.

Serve with noodles, rice and Asian greens, or in a steamed bun. Garnish with spring onions and coriander.

Chef's note: You may be using a whole bag of chillies but this dish is not blow-your-head-off hot – the chillies merely add flavour, the real heat comes from the sriracha.

Score points with your sweetheart this Valentine’s Day by making a salty-sweet, fiery duck stir-fry guaranteed to fan the flames of your romance.

Discover more Asian-inspired recipes here.

Clement Pedro Recipe by: Clement Pedro
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Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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