Wok-fried duck & oyster sauce

Wok-fried duck & oyster sauce

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(5 ratings)

Prep: 5 mins Cook: 20 mins


Serves 8 - 10

Tender duck breasts with the simplest Chinese accompaniment - bok choi and oyster sauce. Just four ingredients too

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal270
  • fat25g
  • saturates5g
  • carbs4g
  • sugars1g
  • fibre0g
  • protein17g
  • salt2.29g
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  • 4 duck breasts
  • 150ml bottle oyster sauce
  • 4 bok choi, quartered lengthways
  • 2 tbsp vegetable oil


  1. Score the skin of the duck, place them skin-side down in a cold heavy-based frying pan. Turn the heat to high and let the duck slowly warm; this will render the fat from the skin, so you get a better texture and flavour, about 10 mins.

  2. Meanwhile, bring a pot of water to the boil and add a dash of the oyster sauce to it. Boil the bok choi for 2 mins until wilted, drain and set aside. Reduce the heat under the duck, cook for a few more mins, then remove from the pan. When cool enough to handle slice the duck thinly.

  3. Pour 1 tbsp of the fat from the duck into a wok with the oil and place over a high heat. Throw the duck in to the hot fat and let it cook for 3 mins until coloured. Add the bok choi and oyster sauce, stir well, simmer for 2 mins and serve.

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Comments, questions and tips

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21st Jan, 2016
Brilliant recipe. We made it with rump steak instead of duck as that's what we had to hand and added extra vegs. Turned out lovely. The whole family loved it. Will be making it often.
19th Apr, 2015
Gorgeous & so easy, I added a yellow pepper for some colour as wasn't having anything else with it.
29th Jul, 2013
This was simple and delicious. really easy, if yo uhave smal kids though chop the pak choi as it can be a choking hazard if not done properly
7th Aug, 2010
just made this to go with the Singapore noodle recipe. Very simple, quick and tasty and would work just as well with beef or chicken. I haven't cooked pak choy before and we loved it!!
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