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 A Weekday Menu Recipe




Stir Fried Duck with Asparagus    HT  MC  Chinese  30mins

Serves 4     Hot Poultry Vegetables Chi Main Course Dairy Free China Asia Asian

2 Large Duck Breasts
1 teasp Cornflour
1 Egg White
2 tbsp Sesame Oil
12 Fresh Thin Asparagus Spears, cut into 5cm/2-inch pieces
2 teasp Freshly Grated Ginger
2 Garlic Cloves, finely chopped
1 large Carrot, julienned
50g/2oz Fresh Bean Sprouts
2 Spring Onions, thinly sliced on the diagonal
2 tbsp Soy Sauce
Salt and pepper


1. Remove the skin and most of the fat from the duck breasts then slice very thinly into 5cm/2-inch strips.

2. Place the duck strips in a large mixing bowl together with the cornflour and egg white and mix well.

3. Heat the oil in a wok or large frying pan until very hot then add the duck, asparagus ginger, garlic, and carrot and stir fry for 5-6 minutes.

4. Add the bean sprouts and spring onions and cook, stirring for a further 3-4 minutes.

5. Add the soy sauce, mix well and serve immediately


Serving Suggestions :


Soy Garlic Noodles, 


Fresh Lychees



More Duck  Recipes  |  General Prep & Cooking Times   |  More Chinese  Recipes



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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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