Duck Stir Fry

This recipe came from a Gordon Ramsay recipe in his ‘Ramsay’s Best Menu’s’ book. I’ve adapted and tweaked it to be easier and suitable for 1 person.

Stir fry’s are fantastic for one person, or two. They are very hard if you’re cooking for more as the more you add to the pan, the more chance there is of the food boiling rather than frying.

If you’ve never had a stir fry before, the list of ingredient may be daunting, but the sauces will last ages, and if you cook regularly they are essential. If you like Chinese takeaway and want to get that authentic flavour, oyster sauce, sesame oil and soy sauce should be in your cupboard. Don’t worry about measuring them out, just throw them in – after a few attempts you’ll soon work out how much of each sauce/oil to use to get the taste that you enjoy. Lime juice is the other essential in this dish to get that fresh zingy flavour. I’d never dream of making this dish without the dash of lime juice before serving – I love it!

Duck Stir Fry - The lighting doesn't do it justice to how fresh and vibrant it looked.

You will need (to serve one):

  • 1 skinless duck breast
  • 1 clove of garlic
  • Thumb size piece of fresh ginger
  • 1.5 tsp of chinese five-spice
  • 5 tbsp of oyster sauce
  • 2 tbsp dark soy sauce
  • 1 tsp cornflour mixed with 2 tbsp water
  • 1 portion of dried noodles
  • Sesame oil
  • Olive oil
  • 1 red chilli
  • 1 pak choi or baby pack choi
  • 2 spring onions
  • 1 lime


1. Get your duck breast sliced, and throw in in a small bowl with the garlic and ginger both finely chopped, and the five spice. Season with salt and pepper.

2. In another small bowl, mix the oyster sauce, soy sauce and cornflour/water together.

3. Boil your noodles in water for the time on the packet, but take them off with 1 minute to go. Drain in a colander and toss with a drizzle of sesame oil.

4. Chop the chilli and spring onions finely, separate the leaves from the pak choi and set this aside in a 3rd bowl.

You should now have 3 bowls, with your duck, your sauce, and your vegetables. You should also have your almost-cooked noodles sat in your colander drizzled with sesame oil. You are now ready to cook. You could even prepare this earlier, chill out for a bit, and then come back to it.


1. Heat a wok or large non-stick frying pan. Add a drop of olive oil. Once ite smoking hot, add the bowl with the duck breast in and fry for 1 minute until the duck is nicely coloured. Remove and set aside on a small plate.

2. Now add your veg bowl (chilli, spring onion, pak choi) to the pan, adding a drop of oil if the pan looks dry. Fry your veg for 1 minute.

3. After this minute, add your sauce and bring to a simmer (small bubbles), add the duck back to the pan. Fry for another minute and the sauce should thicken. Ensure you keep the pan moving, coating the duck and veg in the sauce.

4. Now add the noodles to the pan and toss until they are warm. Squeeze in some lime juice, toss, and serve!

There are quite a lot of ingredients in the dish, which may be daunting if you’ve never stir fried before, but just ensure you are prepared and its simply a matter of adding each ingredient at the right time.




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