Made This Recipe? Add Your Photo

Total Time
15mins
Prep 5 mins
Cook 10 mins

A great way to use up left over roast duck. Alternatively use fresh cubed duck breasts and cook in the wok first. I've added the veggies I think works best, but you can substitute it to whatever you fancy really. Please note the cooking times given are just for guidance, not set in stone.

Ingredients Nutrition

Directions

  1. Heat a large wok and add oil.
  2. Add mushrooms, cook for 3 minutes until they start to soften and brown.
  3. Add duck, cook for 1 minute.
  4. Add garlic, ginger, and chilie, stir well, cook for a further 2 minutes.
  5. Add sweetcorn, mange tout, cook for 2 minutes.
  6. Add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through.
  7. Add cashews, stir well to heat through.
  8. Serve with boiled or egg fried basmati rice.