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Duck, Orange and Honey Stir-Fry with Lots of Greens

Everyone knows that duck, orange and honey go beautifully together. This healthy stir-fry throws in ginger, brocolli and asparagus for good measure.


  • grated zest and juice of ½ small orange

  • 2 cloves of garlic, crushed

  • 1 knob (about 15g) of fresh ginger, peeled and finely chopped or grated

  • 1 tbsp dark soy sauce

  • 2 tbsp honey

  • 1 large or 2 small skinless duck breasts, cut into strips

  • 1 tbsp sesame seeds

  • 1-2 tbsp sunflower or vegetable oil

  • 2 pak choi, cut into quarters lengthways

  • 100g/ 3 ½ oz thin asparagus tips

  • 200g/ 7 oz chinese, tenderstem or traditional broccoli

  • 1 bunch of spring onions, cut into 2-3cm pieces


  • 1.

    Mix together the orange zest, garlic, ginger, soy sauce and honey in a bowl. Add the duck strips and leave to marinate for up to 30 minutes.

  • 2.

    Heat a wok over a high heat. Add the sesame seeds and toss around until they are lightly golden. Remove from the pan and return the pan to the heat. Add 1 tablespoon of the oil and when it is beginning to smoke, remove the duck from the marinade, leaving behind as much marinade in the dish as possible, and add to the wok. Stir-fry for a few minutes until it’s browned and sticky, and then transfer to a plate.

  • 3.

    Add all the vegetables to the wok with a little extra oil if it looks like it needs it. Stir-fry for about 3 minutes. Mix the orange juice into the remaining marinade and pour in. Cook for a couple of minutes longer for the sauce to thicken and the vegetables to become almost tender. Return the duck to the wok, stir, and then spoon into bowls and scatter with the sesame seeds.

  • 4.

    You can serve with rice or noodles if you desire or just enjoy it on its own.

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