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
- 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.