Stir-Fried Roast Duck with Bean Sprouts

Preparation info
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By Neil Perry

Published 2008

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I adore the richness of the duck and the texture of the bean sprouts in this dish. It’s a classic quick stir-fry, so you can substitute slices of lamb, pork, beef, chicken or fish for the duck — hell, anything works well here.



Heat a wok until smoking. Add the oil and, when hot, add the ginger, garlic, capsicum, spring onions and duck and stir-fry for 1 minute. Deglaze the wok with the shaoxing, then add the soy sauce, plum sauce, sugar and chicken stock. Bring to the boil, add the bean sprouts and stir-fry for 30 seconds to heat through. Spoon onto a large plate to serve.