Transfer duck to a plate and cover to keep warm. Pour 150ml water into a sauté pan add the hoisin sauce and bring to the boil.

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Heat the oil in a wok or large frying pan until hot.

Duck stirfry. Heat a wok or frying pan add the oil and heat. Add all the vegetables and stir. After 1 minute take the wok off heat and quickly remove the duck from the wok and set aside in a warm place.

Set aside on a plate. Get a wok really hot and add 2 tsp oil. Empty into a bowl and set aside.

Meanwhile mix together the soy sauce hoisin sauce and honey and set aside. Heat the oil in a large wok or nonstick frying pan set over a high heat. Duck Orange and Honey Stir-Fry Recipe 20 Minutes Serves.

Add the celery chilli and half the spring. 2 A mouth watering simple stir fry made with thin strips of duck marinated with garlic ginger soy sauce honey and orange Stir fried with a selection of delicious green vegetables asparagus broccoli pak choi and spring onions. Heat half the oil in a large frying pan or wok over high heat and stir-fry the duck for 5min.

Add the wok back to the heat and re-spray. Heat the remaining oil and fry the pak choi stalks. Turn down heat to medium.

Add the remaining 1 tablespoon of soy sauce the reserved marinade the sugar and the stock and stir-fry scraping up the browned bits on the bottom of the skillet. Stir-fry the duck for 5 minutes or until cooked through. Carefully tip in the duck and stir-fry for 2 minutes then remove with a slotted spoon.

Add the garlic ginger chilli and spring onions to the wok and stir-fry. Remove from the wok and set aside. If the duck appears to be drying out too quickly add a splash of water and continue to stir.

Cook until the pak choi is just wilted. Heat wok or pan to high heat score the fat side of the duck breast rub with salt and pepper and put it into the wok fat side down. Drizzle in 12 tbsp of the oil and stir-fry the duck for 5 mins until cooked through and golden.

Heat a wok or a large frying pan over a high heat. Add the duck to the pan and simmer for 4-5 mins until it changes colour. Heat the oil in a large wok and stir-fry the duck carrot and green beans over a high heat for 5 minutes.

Add 1 tsp more oil and tip in the ginger chilli almost all the spring onions and the pak choi. Add the duck and stir-fry for 2-3 minutes. Add in the duck and quickly stir fry for approx 1 minute.

Heat the remaining 12 tbsp oil and add the pak choi onion carrot and celery. Add the stir-fry vegetables to the pan and cook for a further 3-4 mins stirring occasionally until the veg starts to soften. Add the ginger and garlic and cook until golden to flavour the oil then remove and discard.

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