hoi sin duck stirfry Aisling Larkin

10 Minute Duck Hoi Sin Stir-fry

5 from 1 vote
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Main Course
duck stirfry
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4


  • 2 Duck Breasts
  • 2 Carrots
  • 1 long red pepper
  • 4 cloves garlic
  • 1 small onions
  • 3 cm fresh ginger
  • 2 tbsp oil
  • 250 g soba noodles
  • 3 tbsp hoi sin Sauce
  • 1.5 tsp fish sauce
  • 1 tsp sesame oil
  • 100 g spinach
  • 60 g crispy onions


  • Remove the fat from the duck. Trim any sinue. Find the direction of the grain. Thinly slice the duck in the opposite direction to which the grain is running. Set aside.
  • Peel the carrot, Discard the peelings. Use the peeler to create ribbons of carrot, long strips created by pulling the peeler down the length of the carrot. Deseed and thinly slice the pepper.
  • Peel and slice the onion. Peel and dice the onion & garlic.
  • Boil a pot of water. Salt it. When boiling add in the soba noodles. Cook under tender. Drain and plunge into ice-cold water immediately. Alternatively, run cold water over them. This stops them from overcooking.
  • Heat the oil in the pan to medium heat, add in the aromatic ( onion, garlic, ginger) and allow to cook slowly for a few minutes. Turn up the heat and add in the duck. Turn up the heat and sear the duck, moving all the time for about 2/3 minutes.
  • Add in the carrot and pepper. Cook for a few minutes. If it begins to stick add a few drops of water. This allows the vegetables to soften without having to add more oil and more calories.
  • Add in the hoi sin, fish sauce and sesame oil. Stir together well.
  • Add in spinach and allow it to wilt.
  • Serve in warm bowls and garnish with some carrot ribbons cut into very thin strips, some red peppers and some crispy onions.

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