• For the duck

  • 2 tbsp sunflower oil

  • 4 x small free-range duck breasts, halved

  • For the sauce

  • 4 tbsp Hoisin sauce

  • 4 tbsp water

  • 2 tbsp rice vinegar

  • 2 tsp light soy sauce

  • 1 garlic clove, grated

  • 2 tbsp dry roasted peanuts, roughly chopped

  • ½ tsp chilli flakes

  • For the beans

  • 200g (8 oz) snake beans or green beans

  • 200g (8 oz) runner beans shredded

  • 1 tbsp sunflower oil

  • 1 tbsp sesame seeds, toasted

  • 2 tsp poppy seeds

  • 1 tbsp toasted sesame oil

  • To serve

  • 1 fresh red finger chilli, finely sliced

  • Coriander


  • 1.

    Remove the skin from the duck breasts, season really well with sea salt, place in a hot frying pan with another heavy pan on top to weight it down. Cook for 4 minutes until really crisp. Then drain well on kitchen paper. If you are short of time place in a deep fryer and cook for 1-2 minutes then drain as above.

  • 2.

    Place all the ingredients for the sauce in a heavy-based saucepan bring to a simmer the lower the heat and allow to reduce until syrupy.

  • 3.

    Drop the beans into salted boiling water and cook for about 2 minutes until just tender.

  • 4.

    Heat a heavy-based frying pan with the sunflower oil then season the breast with salt and black pepper and place in the frying pan. Cook for 1-2 minutes each side then allow to rest.

  • 5.

    Heat the sunflower oil in a wok, then drain the beans and add to the wok along with the sesame seeds and the poppy seeds. Stir-fry over a high heat for a few seconds before adding the sesame oil and a tbsp of the sauce.

  • 6.

    To serve, slice the duck on the angle and cut the crispy skin into strips. Divide the beans between four warmed plates, place a sliced duck breast on top, drizzle over the sauce and finish with some crispy skin strips.

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