• 1 tbsp groundnut oil
  • 2 skinless duck breasts (250g), sliced
  • 4 pak choi, quartered 

  • 1 onion, sliced
  • 1 carrot, peeled, halved lengthways and finely sliced
  • 1 celery stick, finely sliced
  • 2 tsp sherry vinegar or rice vinegar
  • pinch of Chinese five spice
  • 3 tbsp hoisin sauce
  • 1 tbsp cornflour
  • 3 spring onions, shredded
  • 400g cooked rice or egg noodles
  • 1 lime, cut into wedges


  • STEP 1

    Heat a wok or a large frying pan over a high heat. Drizzle in 1/2 tbsp of the oil and stir-fry the duck for 5 mins until cooked through and golden. Set aside on a plate. Heat the remaining 1/2 tbsp oil and add the pak choi, onion, carrot and celery. Fry for another 5 mins until golden but still crunchy.

  • STEP 2

    Mix the vinegar, five spice, hoisin, 6 tbsp water, and cornflour together in a small bowl. Add to the wok with the veg along with the cooked duck. Stir well and simmer for 2-3 mins until the sauce thickens and coats the veg. Scatter with the spring onions and serve with noodles or rice and the lemon wedges for squeezing over.


If you buy duck breasts with the skin on, don’t waste it. Cook the duck skin between two baking trays with a few pinches of fine sea salt at 220C/200C fan/ gas 7 for about 20 mins, until the fat renders and the skin is crisp. Cool and chill the fat to use for roast potatoes, and crumble the duck skin over salads or eat as a snack.

Recipe from Good Food magazine, August 2020

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.8 out of 5.13 ratings