Thai-style duck stir-fry with lime
Serves: 2
Total time: 
Recipe photograph by Lauren McLean
Thai-style duck stir-fry with lime
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
485Kcal
Fat
30gr
Saturates
5gr
Carbs
22gr
Sugars
20gr
Fibre
3gr
Protein
43gr
Salt
0.9gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 2 duck (or chicken) breasts
- 1 tbsp vegetable oil
- 1 small red onion, finely sliced
- 1 red chilli, deseeded and finely sliced
- 4 fresh or dried kaffir lime leaves, finely shredded
- 1 large orange or yellow pepper, deseeded and cut into large strips
- 2 heads pak choi, leaves separated and large ones halved
- 4 tbsp Blue Dragon chilli & ginger dipping sauce
- juice of 1 lime
- a handful of coriander
Step by step
- Remove the skin from the duck and discard it. Cut the breasts into thin strips. Heat the oil in a large frying pan or wok. Season the duck and fry for 2 minutes, stirring constantly. It should be medium-rare – if you prefer it more well done, cook for a little longer (if using chicken, make sure it is cooked through at this stage). Use a slotted spoon to transfer the meat to a plate.
- Return the wok to the heat and add the onion, chilli, lime leaves and pepper. Stir-fry over a high heat for a few minutes until fragrant, then add the pak choi, chilli and ginger sauce and a little salt. Stir for another minute, then remove from the heat, stir in the sliced duck and add lime juice to taste. Finish with the coriander and serve immediately.
