Duck and Orange Stir-Fry Recipe

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Preparation time: 25 minutes
Total cooking time: 15 minutes
Serves: 4


- 1kg/2lb barbecued duck, boned
- 1 tablespoon oil
- 1 onion, thinly sliced
- 2 cloves garlic, crushed
- 2 teaspoons grated ginger
- 1 tablespoon orange rind
- 2/3 cup (170ml/51/2 fl oz.) orange juice
- 1/4 cup (60ml/2 fl oz.) chicken stock
- 2 teaspoons soft brown sugar
- 2 teaspoons cornflour
- 1.5kg (3lb) baby bok choy, leaves separated
- 1 orange, segmented


1. Cut the duck meat into small pieces. Reserve and slice some crispy skin for garnish. Then heat the wok until it becomes hot and add some of the oil and swirl it around to coat the side. Stir-fry the onion for about 3 minutes or so, or until it becomes somehow tender. After that, stir in the garlic and the ginger for about 1 to 2 minutes. Then pour in the combined orange rind, the juice, the stock and the sugar and bring to the boil.

2. Mix the cornflour with some water to form a paste and pour into the wok, stirring until the mixture thickens. Place the duck pieces in the sauce and simmer for about 1 to 2 minutes or so, or until it becomes well heated through. Remove from the wok and keep it warm.

3. Place the bok choy in the wok with 2 or 3 tablespoons water. Cover it and steam until it becomes just wilted. Then arrange on a serving plate and spoon the duck mixture over the top; garnish with the orange segments and the crispy duck skin.

Nutrition Value:

- Protein 9g;
- Fat 40g;
- Carbohydrate 25g;
- Dietary Fibre 3.5g;
- Cholesterol 0mg;
- Energy 2975kJ (710cal)

Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more informations you can visit:

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