Duck Stir Fry with Black Bean Sauce

A tasty aromatic duck stir fry recipe with crunchy peppers and black beans. (Serves 2)

Serves: 2
5 mins
15 mins


  • 2 skinless Gressingham duck breasts, cut into strips
  • 1 small onion, roughly sliced
  • 2 cloves garlic, finely diced
  • 1 large red pepper, roughly sliced
  • 1 small thumb of root ginger, peeled and finely sliced into matchsticks
  • 1 tablespoon of light soy
  • 2 spring onions, chopped into rings
  • 150 ml black bean sauce
  • 2 tbsp vegetable oil
  • 1 large handful spinach or pak choi
  • 1 chilli, finely chopped (optional)
  • Salt and pepper
  • Small jug of water


  1. Heat the oil in a wok or large frying pan until hot.
  2. Add in the duck and quickly stir fry for approx 1 minute. If the duck appears to be drying out too quickly add a splash of water and continue to stir. After 1 minute take the wok off heat and quickly remove the duck from the wok and set aside in a warm place.
  3. Return the wok to the heat and add in the onions. Put in a pinch of salt and a touch of water and fry for 1 minute. Be careful not to burn the onions, if the flame is too fierce turn down the heat a little and add another splash of water (about a teaspoon each time it is required).
  4. Add in the peppers, ginger and garlic (and chilli if required) and stir fry for another minute.
  5. Afterwards, add the light soy and spinach/ pak choi and stir fry for one more minute.
  6. Now put in the black bean sauce and bring up to heat until bubbling. Return the duck to the wok and cook for a further minute. Mix well and serve with plain rice. Garnish with spring onion.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.