Wok fried duck and Asian greens

Wok fried duck and Asian greens

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  • 4
  • Easy
  • Dairy free
  • 15 minutes
  • 10 minutes
  • Van Loveren Blanc de Noir Red Muscadel


  • 2 filleted duck breast portions, about 200g each
  • 2 tablespoons peanut oil
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon cornflour
  • 2 teaspoons crushed fresh ginger
  • 1 teaspoon crushed garlic
  • 200 g punnet tenderstem broccoli, roughly sliced
  • 1 cup chicken stock
  • 250 g cooked Chinese noodles
  • Sesame oil and shredded spring onions for sprinkling

Cooking Instructions

Remove the skin from the duck. Remove any excess fat.
Mix the peanut oil, soy, sherry, cornflour, ginger and garlic with the thinly sliced duck meat.
Slice the skin thinly and dry-fry in a preheated hot wok, taking care not to burn.
Once browned and crisped, remove from the wok. Pour off the fat.
Add the duck with its marinade. Stir-fry for a few minutes until a good colour.
Add the greens. Stir-fry for a minute or two. Pour in the stock and, stirring, bring to a bubble.
Cook for a minute or two until lightly thickened, the duck still moist and the vegetables tendercrisp.
Check seasoning. Serve over Chinese noodles.
Sprinkle with the crispy duck skin, sesame oil and spring onion.

See more recipes featuring duck here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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