Spiced Duck & Vegetable Stir Fry

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Last Updated on January 12, 2020 by Chef Mireille

Spiced Duck & Vegetable Stir Fry is a quick recipe. Easy dinner within a 1/2 hour.


Duck Stir Fry

This is the very first duck recipe I’ve posted. However, I like duck a lot. Duck a l’Orange is probably the most popular duck recipe internationally. Except for once when I was in culinary school, that is not the most common duck preparation in my mind. Duck Curry is one of the most popular curries in the Caribbean. When I think of duck, I first think of Caribbean curries and secondly, think of Chinese roast duck.

Duck has a very thick layer of skin. If you do not know how to render it correctly, your food can end up very fatty and greasy. This recipe is an easy introduction to duck because it only uses the duck breast, without having to worry about rendering the fat from the skin.


duck -edit

To serve, garnish with sesame seeds.

Duck Green Tea Noodles -edit

I served it with green tea noodles.

duck stir fry -edit


Spiced Duck & Vegetable Stir Fry
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Spiced Duck & Vegetable Stir Fry

Easy weeknight dinner done within 1/2 hour.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Duck
Cuisine: Asian
Servings: 4
Calories: 293.36kcal


  • 8 oz. boneless duck breast
  • 1 1/2 teaspoons five spice powder
  • 2 tablespoons oil
  • 1 thinly sliced onion
  • 1/2 cup thinly sliced shitake mushrooms
  • 2 thinly sliced celery stalks
  • 1 pear peeled, cored and diced
  • 1 8 oz. can sliced water chestnuts drained
  • salt to taste
  • 1 tablespoon + 2 teaspoons honey
  • 4 tablespoons rice wine vinegar
  • 1 tablespoon + 2 teaspoons soy sauce
  • 4 cups thinly sliced bok choy
  • 2 cups bean sprouts.
  • 2 tablespoons toasted sesame seeds


  • Remove the skin from the duck and discard. Thinly sliced the duck. Sprinkle with the 5 spice powder and toss to coat.
  • Heat oil in a wok or a large skillet. Add duck and stir fry for 3 minutes.
  • Add onion, mushrooms and celery. Stir fry until vegetables soften and start to change color, about 3-5 minutes. Add pear, water chestnuts and salt. Stir to combine.
  • Add honey, vinegar and soy sauce. Stir to combine. It will take about 1 minute for the sauce to come to a boil.
  • Add bok choy and bean sprouts. Cook on high until bok choy wilts, about 2 minutes.
  • To serve, garnish with sesame seeds.


Calories: 293.36kcal | Carbohydrates: 32.83g | Protein: 16.49g | Fat: 12.2g | Saturated Fat: 1.7g | Sodium: 907.06mg | Fiber: 6.52g | Sugar: 18.21g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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