Ken Hom’s Duck Stir fry with Teriyaki Sauce Recipe

Ken Hom’s Duck Stir fry with Teriyaki Sauce Recipe

Try this delicious recipe for stir-fried duck with a teriyaki garlic sauce - its created by the legendary chef Ken Hom especially for Kikkoman

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  • Serves4
  • Preparation Time10 mins
  • Cooking Time25 mins


  • 450g boneless, skinned duck breasts
  • 3 tbsp Kikkoman Teriyaki Marinade
  • 2 tsp Shaoxing rice wine or dry sherry
  • 2 tsp sesame oil
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 2 tsp cornflour
  • 3 tbsp groundnut oil
  • 3 tbsp garlic, coarsely chopped
  • 225g onion, sliced
  • 3 tbsp Kikkoman Teriyaki Sauce with Roasted Garlic
  • Handful fresh coriander sprigs


Cut the duck breasts into thick slices (around 4cm x 1cm). Put the duck slices into a bowl and add the soy sauce, rice wine / dry sherry, sesame oil, salt, pepper and cornflour. Mix well and let the slices soak up the marinade for about 15 mins.

Heat a wok or large frying pan over a high heat. Add the oil and once it is very hot a slightly smoking, add the duck from the marinade and stir fry for about 2 mins.

Remove the duck and drain in a colander. The duck should be slightly pink. Pour off all but 1 tbsp of the oil and re-heat over a high heat. Add the garlic and onion and stir fry for 3 mins or until the onions are brown and soft.

Turn the heat to low and add the Honey & Garlic sauce and stir for 2 mins. Return the duck to the wok and stir to mix well. Toss in the coriander sprigs and serve at once.

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