Duck stir-fry with orange and ginger
A fragrant stir-fry recipe where tender duck meets citrusy orange, fresh ginger and Kikkoman Soy Sauce—a perfect balance of sweet, savoury and aromatic flavours in every bite.
Ingredients
Garnish:
Nutritional facts (per portion):
1,755 kJ / 420 kcalPreparation
Step 1
250 g duck breast, skin removed and sliced thinly – 15 ml vegetable oil
Stir-fry the duck in hot oil for 2-3 minutes until lightly browned, then remove from the wok and set aside.
Step 2
15 ml vegetable oil – 2 cm ginger, grated – 80 g carrot, cut into thin matchsticks – 100 g green beans, cut into medium pieces – 1 star anise – 80 ml water
Heat the oil in the same wok, add the ginger, carrot, green beans and star anise and stir-fry for 2-3 minutes. Add the water and let it reduce for about 2 minutes until the beans soften.
Step 3
200 g orange, peeled and diced – 30 ml Kikkoman Naturally Brewed Soy Sauce – 1 tbsp honey – 1 handful spring onion, chopped (green part only)
Return the duck to the wok, add the orange, Kikkoman Soy Sauce and honey. Heat for another 1-2 minutes to combine all the flavours. Remove the star anise before serving and garnish with the spring onion.
Recipe-ID: 1632
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250 g duck breast, skin removed and sliced thinly – 15 ml vegetable oil
Stir-fry the duck in hot oil for 2-3 minutes until lightly browned, then remove from the wok and set aside.
15 ml vegetable oil – 2 cm ginger, grated – 80 g carrot, cut into thin matchsticks – 100 g green beans, cut into medium pieces – 1 star anise – 80 ml water
Heat the oil in the same wok, add the ginger, carrot, green beans and star anise and stir-fry for 2-3 minutes. Add the water and let it reduce for about 2 minutes until the beans soften.
200 g orange, peeled and diced – 30 ml Kikkoman Naturally Brewed Soy Sauce – 1 tbsp honey – 1 handful spring onion, chopped (green part only)
Return the duck to the wok, add the orange, Kikkoman Soy Sauce and honey. Heat for another 1-2 minutes to combine all the flavours. Remove the star anise before serving and garnish with the spring onion.
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