• 1 tablespoon of runny honey
  • 2 Tsp Dark soy sauce
  • 2 Tbs hoisin sauce
  • Half a teaspoon of Chinese 5 spice
  • Salt and black pepper
  • 2 duck breasts
  • 4 leaves of Chinese leaf
  • large red pepper
  • 75g mange tout
  • small bunch of spring onions
  • 1 clove of garlic
  • A small piece of ginger
  • Sunflower oil.
  • 120g jasmine rice


  • To make the marinade, mix the honey, a tablespoon of soy sauce and a tablespoon of hoisin sauce in a shallow dish. Add the 5 spice and seasoning.
  • Remove the skin from the duck breasts, slice into short, thick strips, mix into the marinade and place in the fridge to chill until needed.
  • 3Remove tough stalks and shred the Chinese leaf, deseed and slice the pepper, diagonally slice the mange tout in half and slice the spring onions.
  • peel and finely chop the garlic then peel and grate the ginger.
  • Heat a tablespoon of oil in a wok and stir fry the marinated duck for 4-5 minutes, turning once. Remove with a slotted spoon and put to one side.
  • Add a little more oil to the wok if needed and stir fry the sliced pepper for a minute or two.
  • Add the ginger, garlic, Chinese cabbage, spring onions, and mange tout and stir fry for another 2 minutes.
  • Return the duck to the wok with a tablespoon of hoisin sauce and a good splash of soy sauce and cook briefly to warm through the duck.
  • Meanwhile, cook the jasmine rice according to the instructions, drain and rinse well with boiling water.
  • Serve the duck stir fry on top of a bed of jasmine rice.


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