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Duck stir-fry with plum sauce
Serves: 2
Prep time: 15 mins Total time: 
Recipe photograph by Toby Scott
Duck stir-fry with plum sauce
This speedy stir-fry is a great homemade 'takeaway' treat. Bulk it up by throwing in a handful of broccoli florets or some baby corn with the sugar snaps
Serves: 2
Prep time: 15 mins Total time:
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Nutritional information (per serving)
Calories
502Kcal
Fat
8gr
Saturates
2gr
Carbs
73gr
Sugars
19gr
Fibre
7gr
Protein
32gr
Salt
2gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 150g dried medium egg noodles
- 1 tbsp vegetable oil
- 1 red onion, sliced
- 1 x 250g pack duck breast portions, skinned and cut into strips
- 1½ tsp Chinese 5-Spice
- 200g sugar snap peas
- 3 tbsp plum or hoisin sauce
Step by step
- Add the egg noodles to a pan of salted boiling water and cook for 3-4 minutes until just al dente, stirring to separate the noodles. Drain and rinse briefly in cold water.
- Meanwhile, heat the oil in a wok or large frying pan. Stir-fry the red onion over a high heat for 2 minutes, then add the duck and some seasoning and stir-fry for another 2 minutes.
- Sprinkle in the Chinese 5-Spice powder and add the sugar snap peas. Stir-fry for 2 minutes more, adding a splash of water to help the veg cook.
-
Mix the plum sauce with 3 tablespoons of water and add to the pan with the drained noodles. Toss everything to combine, then serve immediately, garnished with chillies if you like.TipBulk it up
Throw in a handful of broccoli florets or some baby corn with the sugar snaps
Slim it down
Use 1 nest of fine egg noodles between 2 people