This easy 10-minute duck stir fry recipe is perfect for quick weeknight dinners. Duck breast is stir fried with egg noodles, hoisin sauce, bok choi and sugar snap peas to create a simple one pan lunch or dinner with delicious flavors.
Stir fries are the perfect choice for quick dinners. They are made by pan frying meat and vegetables over a very high heat, while constantly stirring them, hence the name stir fries.
This recipe combines tender duck breasts with crunchy vegetables, soft noodles and a flavorful stir fry sauce. It's a fantastic one skillet dinner recipe, and a great addition to your meal plan.
If you're looking for more duck recipes, you might want to try my slow cooked whole duck, served with my favorite plum sauce.
Why you'll love it
- 10-minute dinner recipe
- A great way to enjoy duck
- Only uses affordable and accessible ingredients
- Customize the recipe to suit your preferences or special diets
- Dairy free, with gluten free and egg free options
- Perfect for quick lunches or dinners
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Duck breasts: You can use any cut of boneless duck, but I like to use skinless duck breasts. You can buy them skinless, or simply remove the skin before cooking the meat.
Egg noodles: Cooked noodles are perfect to add to a stir fry. I prefer egg noodles, but you can use any noodles that you like, for example rice noodles instead.
Pak choi / bak choy: This mild vegetable has a great texture, and is perfect for stir fries.
Sugar snap peas: A crunchy and tasty addition to any stir fry!
Hoisin sauce: Make your own, or use store bought hoisin sauce. You can also substitute this for any other stir fry sauce.
Chili: Adds a little spice to the stir fry. Add more if you prefer the dish to be really spicy, or omit it if you prefer.
Ginger: Fresh ginger adds a little kick of flavor to the dish. Can be omitted if you wish.
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Boil the noodles in a pot with water according to the package instructions. You can omit this step if you use pre cooked noodles.
Two: Heat up vegetable oil in a large wok on the highest heat possible. Cut the bak choi in quarters, and add this to the wok. Stir fry for about one minute, or until it's lightly seared and golden brown on all sides.
Three: Remove the bok choi from the wok, and add diced skinless duck breast, finely chopped chili and ginger, and about half of the hoisin sauce. Stir fry until the meat is cooked. Then, add the bok choi and sugar snap peas back to the wok. Stir fry for another two minutes.
Four: Drain the noodles, and add them to the wok along with the remaining hoisin sauce. Stir to combine the ingredients evenly, and serve the hoisin duck stir fry immediately.
- Remove the skin off the duck breasts by simply pulling it off with your hands. It should separate easily.
- Always use cooking oil with a high smoke point when you make stir fry.
- Make sure to keep the wok and oil really hot, on the highest heat possible.
- Keep stirring the food as it fries to prevent it from burning.
- Feel free to substitute the sauce or vegetables as required.
- Make sure that the duck is cooked through before you add the remaining ingredients.
This easy stir fry with duck is a tasty one skillet lunch or dinner. Serve it on its own in a bowl as a complete meal, or pair it with a delicious side dish.
For example, try pairing it with Chinese Garlic Green Beans, Sauteed Spinach with Garlic, Vegetarian Kimchi Fried Rice or Thai Cucumber Salad.
Other sauces: Replace the hoisin sauce with any stir fry sauce that you like. Sweet chili sauce, teriyaki sauce, chow mein sauce and sweet and sour sauce should all work well.
Extra vegetables: Add any vegetables you like, such as thinly sliced carrots, corn, broccoli, bell peppers, asparagus, zucchini or mushrooms.
Change the flavor: Sesame oil, oyster sauce, soy sauce, rice vinegar or red pepper flakes are all great for adding flavor to the stir fry.
Tasty garnishes: Top the stir fry with peanuts, scallions or spring onions, sliced chili, scallion and ginger sauce, toasted sesame seeds or fresh cilantro.
Healthier swaps: Choose a low sugar or healthier hoisin sauce. Use wholemeal noodles, and add extra vegetables to the stir fry.
To make this stir fry recipe, you will need a wok or a skillet or frying pan with high edges. Additionally, you will need a spatula or a similar utensil to stir fry the duck and vegetables.
You will also need a small pot or sauce pan to boil the egg noodles, unless you're using pre cooked noodles.
Any leftover stir fry with duck breast can be stored in a refrigerator for up to 2 days. Reheat in a microwave or skillet, and serve it warm.
You can also freeze the stir fry for up to 3 months, however keep in mind that defrosted noodles and vegetables will be a little softer compared to a fresh stir fry.
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Frequently asked questions
No. The exact ingredients in duck sauce can vary, but it generally tends to be sweeter and fruitier than hoisin sauce.
Add the harder vegetables first, as they need to be cooked for longer. Add softer vegetables, or vegetables that you want to be cooked less towards the end.
You might also like these recipes
- Chicken Teriyaki Stir Fry
- Salmon Stir Fry
- Halloumi Stir Fry
- Chicken and Cabbage Stir Fry
- Beef and Broccoli Stir Fry
- Chicken and Broccoli Stir Fry
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Duck Stir Fry
- 6 ounces egg noodles
- 2 skinless duck breasts
- 2 pak choi
- 1 cup sugar snap peas
- 4 tablespoons vegetable oil
- ½ cup hoisin sauce
- 1 chili
- 1 tablespoon grated ginger
- Boil the noodles in a pot with water according to the package instructions. You can omit this step if you use pre cooked noodles.
- Heat up vegetable oil or canola oil in a large wok on the highest heat possible.
- Cut the bok choi in quarters, and add this to the wok. Stir fry for about a minute, or until it's lightly seared and golden brown on all sides. Remove the bok choi from the wok.
- Add diced skinless duck breast, finely chopped chili and ginger to the wok, and about half of the hoisin sauce. Stir fry until the meat is cooked.
- Then, add the bok choi and sugar snap peas back to the wok. Stir fry for another minute or two.
- Drain the noodles, and add them to the wok along with the remaining hoisin sauce. Stir to combine the ingredients evenly, and serve the hoisin duck stir fry immediately.
- If your duck breasts have skin on, you can easily remove it by simply pulling it off the breast fillets.
- Make sure to use cooking oil with a high smoking point in stir fries. Canola oil and vegetable oil are excellent options.
- You can substitute the hoisin sauce with any stir fry sauce that you like, such as teriyaki sauce or sweet chili sauce.
Food safety tips
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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