Thai Duck Stir Fry

Amy Massey
by Amy Massey
2 Servings
30 min

This Thai style duck recipe is so easy to make that it is perfect for a mid week meal on a busy work night, especially if you're looking for something a little different and more exotic! I love how clean the flavours are. Simple yet elegant, this is a super healthy dish that still allows the tender duck breasts to be the star of the show!

This tasty tender duck stir fry is perfect served with egg noodles, or Thai sticky rice. The crushed peanuts on top are optional, but I find they give it a nice crunchy texture throughout the dish.

The duck is poached gently for a few minutes before being mixed in with a saucy Thai marinade to allow it to take on heaps of flavour while staying tender and juicy.

Fresh flavours, crunchy vegetables and vibrant colours help to liven up your weekdays in this recipe.

Recipe details
  • 2  Servings
  • Prep time: 5 Minutes Cook time: 25 Minutes Total time: 30 min
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For the stir fry
  • 1 tbsp olive oil
  • 2 duck breasts
  • 1 small red onion, finely sliced
  • 2 tsps chilli sauce
  • 200g sugar snap peas
  • 2 red chillies, deseeded and finely sliced
  • Large handful peanuts, crushed
For the marinade
  • 2 tsps brown sugar
  • 1 tbsp fish sauce
  • 1 tbsp sesame oil
  • 1/4 tsp ground turmeric
For the sauce
  • 100ml coconut milk
  • 1 tbsp fish sauce
  • Large handful fresh Thai basil leaves

Bring a saucepan of cold water to a gentle boil, then add the duck breasts and blanch for 2 minutes.
Drain the duck and place under cold running water to stop it from cooking further, then pat dry.
Place the duck breasts skin side down in a cold frying pan and place on a high heat for 4 minutes or until the skin is golden and crispy.
Slice the duck evenly.
Mix the ingredients for the marinade together in a bowl, then add the duck, covering the meat in the marinade.
Heat a wok over a high heat and add the oil.
Once hot, add the onion and the sugar snap peas and cook for 3 minutes or until slightly tender.
Add the chilli sauce and cook for 1 minute.
Turn the heat to medium and add the duck and marinade and Co tubue to cook for 2 minutes.
Add the coconut milk sauce, bring to a simmer and cook for a further 2 minutes until the sauce has reduced.
Stir in the basil leaves until wilted.
Serve topped with the fresh chillies and crushed peanuts.