This duck stir fry makes a brilliant midweek meal. Duck and orange is a classic combination but in this stir recipe the Chinese 5 spice and green vegetables take it to another level!
I don't often add fruit to savoury meals, but duck and orange is a classic combination. What's more it's a combination that I think is much better Chinese style than French. I have had duck a l'orange, a long long time ago but I wasn't impressed. It wasn't a combination I wanted to repeat.
So why orange and duck stir fry? Well, I had some duck breasts and some asparagus and it just happens to be a Jamie Oliver recipe. I came across it online and the picture looked so amazing with the contrasting green vegetables next to the oranges that I just had to make it! All that green and orange, was just looked so pretty. Since making it the recipe has disappeared from Jamie's website otherwise I would link to it.
How did I adapt it from the Jamie Oliver Recipe?
The original stir fried duck recipe had mange tout and sugar snap peas in, but I substituted green beans for them. Otherwise it is very similar.
I also removed the skin from my duck. I find the skin quite fatty, even when crispy so I prefer to remove it. However, you can choose whether to take it off or leave it on. It pulls off quite easily if you do decide to remove it. It's also healthier and lower in fat without the duck skin.
What did we think of this duck stir fry?
It was good. The honey was subtle and not too sweet. The oranges did not overpower the rest of the flavours. IT was definitely a success. Maybe I should give the classic French dish another chance...
What can you serve with stir fried duck?
We had this with plain rice but it would go well with sticky rice or jasmine rice. In fact, any rice or noodles. If you like to use different grains then you could also serve it with quinoa or millet.
You could even try wrapping it in rice pancakes.
Duck stir fry recipe with asparagus and green beans
Duck Stir Fry with Asparagus and Green Beans
- 2 duck breasts
- 1 tsp Chinese 5 spice powder
- 10 asparagus spears
- 60 g green beans
- 1 red chilli peppers
- 10 g root ginger diced
- 2 cloves garlic sliced
- 2 tsp honey
- 2 tbsp soy sauce
- 1 orange segmented
- Rub the five spice powder into the duck breasts. Fry for about 3 minutes on each side in a wok. Remove and set aside.
- Add all the vegetables to the wok and stir fry quickly at a high temperature for about 2 minutes.
- Slice the duck thinly and return to the wok along with the soy sauce, honey and orange segments. Add a dash of hot water if it is too dry. Bring back to the boil and then take off the heat.
- Serve with rice or noodles.
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