Duck Breast Stir Fry

Duck Breast Stir Fry combines the rich, crispy-skinned duck breast with fluffy, flavourful rice and a medley of vibrant stir-fried vegetables, including crunchy bean sprouts. The dish celebrates the balance of textures and flavours, with the richness of the duck perfectly complemented by the fresh, crisp vegetables. It’s a delightful and wholesome meal perfect for both special occasions and weeknight dinners.

Prep Time 20

Cook Time 25

Total Time 45

Servings People

Ingredients

For the Duck Breast:

4 large duck breasts skin on
salt to taste
pepper to taste

For the Rice:

1 ½ cups jasmine rice
3 cups water
1 pinch salt

For the Stir-Fried Vegetables:

2 tbsp vegetable oil
1 large red bell pepper thinly sliced
1 large yellow bell pepper thinly sliced
1 large carrot julienned
1 cup sugar snap
½ cup shiitake mushrooms sliced
1 cup bean sprouts
½ cup baby corn halved
1 tbsp ginger finely grated
2 cloves garlic minced
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp honey
1 tsp sesame seeds optional, for garnish

Instructions

Prepare the Duck Breast:

Preheat your oven to 200°C (390°F).
Pat the duck breasts dry with a paper towel. Score the skin in a crisscross pattern, being careful not to cut into the meat.
4 large duck breasts
Season both sides with salt and pepper.
salt, pepper
Place the duck breasts skin-side down in a cold, oven-safe frying pan. Turn the heat to medium and allow the fat to render for about 6–8 minutes until the skin is golden and crispy.
Flip the duck breasts, sear the other side for 1–2 minutes, then transfer the pan to the oven. Cook for 6–8 minutes for medium-rare, or longer if you prefer well-done. Let the duck rest for 5 minutes before slicing.

Cook the Rice:

While the duck in cooking rinse the rice under cold water until the water runs clear.
1 ½ cups jasmine rice
In a saucepan, bring 3 cups of water and a pinch of salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
3 cups water, 1 pinch salt

Stir-Fry the Vegetables:

Heat the vegetable oil in a large wok or skillet over high heat.
2 tbsp vegetable oil
Add the ginger and garlic, stir-frying for 30 seconds until fragrant.
2 cloves garlic, 1 tbsp ginger
Toss in the carrots, bell peppers, snap peas, mushrooms and baby corn. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
1 large red bell pepper, 1 large yellow bell pepper, 1 large carrot, 1 cup sugar snap, ½ cup shiitake mushrooms, ½ cup baby corn
Add the bean sprouts and cook for another minute.
1 cup bean sprouts
Mix the soy sauce, sesame oil, and honey in a small bowl. Pour over the vegetables, tossing to coat evenly.
2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp honey

Assemble the Dish:

Plate a scoop of rice to the edge of each plate. Spoon the stir-fried vegetables alongside and garnish with sesame seeds if desired. Arrange slices of duck breast on top or beside the stir fry.
1 tsp sesame seeds

Nutrition