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Stirfried duck


  • Remove excess fat and sinew from the duck and then cut into thick slices. Set aside.
  • Then combine the Chinese wine with 1 tbsp soy, the sesame oil and cornflour in a large bowl until well combined. Toss in the duck and refrigerate for 20-30 mins.
  • When ready, heat a little vegie oil in a wok (or large non-stick pan) until just smoking and stirfry the duck for a couple of minutes to seal. Then remove the duck and strain over a bowl.
  • Wipe out the wok and add a little fresh oil. Turn the heat down and saute the red onion, capsicum and lemongrass until reasonably tender. Then add about ½ cup stock with 2 tbsp soy, the kecap manis, sambel and lime zest. Mix well and return the strained duck with the spring onions and gently simmer for 3-4 mins until the duck is tender. Taste the sauce for seasoning.
  • Serve the duck and vegies on a bed of steamed rice on individual plates.


  • 2 large skinless duck breasts
  • 1 tbsp Chinese rice wine
  • 3 tbsp soy sauce
  • ½ tbsp sesame oil
  • 2 tspn cornflour
  • vegetable oil
  • ¼ large red onion, finely sliced & then halved
  • 1 red capsicum, seeded, cored & diced
  • 1 lemongrass stalk, smashed & finely sliced
  • 1 cup chicken stock
  • a slurp of kecap manis (Indonesian sweet soy sauce)
  • 1 tspn sambel oelek (optional)
  • grated rind of 1 lime
  • 3-4 spring (green) onions, cut into pieces

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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