A tasty mid-week meal, the rich, gamey flavour of the duck works perfectly with the lively flavours of the orient. (Serves 2)

Step By Step Instructions

  1. Chop the vegetables, ready to add to the wok. Cook the noodles, as per pack instructions, and refresh in cold water. Strain through a colander and set aside until needed. Mix the duck mini fillets with the sesame oil and soy sauce.
  2. Place a wok or frying pan on a high heat with a little vegetable oil. When the wok is hot, add the duck mini fillets and stir-fry for two to three minutes, or until all the mini fillets are cooked through. Remove from the wok and set aside.
  3. Add a touch more oil to the wok and stir-fry the onions and peppers for one minute, before adding the ginger and garlic. Stir-fry for one minute, then add the oyster sauce and 30ml of the stock/water. Continue to stir-fry for two minutes, adding a little stock if dry.
  4. Return the mini fillets to the pan and add the noodles and spring onions. Lightly season and stir-fry for a further two minutes, ensuring the ingredients are well-mixed and adding stock as necessary. Serve and garnish with fresh coriander.


  • I love cooking duck and i am always looking for differant recipes this recipe looks really nice. I usually cook whole ducks in a remoska cooker. They always turn out suculent as well as having a tasty crispy skin.

    Linda Tanner

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