• 2 Gressingham duck breast
  • 1 small red onion
  • 100g sugar snap peas
  • 2 tsp sambal / thai chilli paste (or to taste)


  • 2 tsp of palm sugar (or brown sugar)
  • 1 tbsp fish sauce
  • 1 tbsp of sesame oil
  • 1⁄4 tsp of turmeric powder

The Sauce

  • 100ml coconut water
  • 1 tbsp fish sauce
  • Large handful Thai basil leaves
  • Red chillies, finely sliced Crushed peanuts, to garnish



  1. Bring a saucepan ½ filled with water to boil and blanch the duck breasts in the water for 2 minutes. Remove from the water, drain through a sieve and run some cold water over the top of the duck to cool. Dab the duck breasts dry with some clean kitchen paper and then put the duck breasts skin side down in a cold frying pan and turn the heat up to a medium – high heat. Cook for around 3-4 minutes until the skin is golden brown and then remove from the pan.
  2. Next, slice the duck into 2mm thick slices and massage the marinade ingredients well into the meat.
  3. Finely slice the red onion set aside ready for the stir fry along with the sugar snap peas.


  1. In a large wok on medium high heat, add about 1 tbsp of vegetable oil and fry the
  2. red onion and sugar snaps for 1-2 minutes. Add the sambal / Thai chilli paste and continue to fry until it becomes fragrant but not yet browned. Then turn the wok onto a high heat add the duck and stir-fry for 1 minute. Lastly, add the coconut water and fish sauce and cook until the sauce is reduced by about half. Lastly, just before serving, add the Thai basil.
  3. Serve in a large bowl, and garnish with extra herbs, chilli and crushed peanuts.