Stir-Fried Roast Duck with Bean Sprouts

Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

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.


  • ½ Chinese roast duck, skin and flesh shredded, bones discarded
  • 200 g (7 oz) bean sprouts, trimmed
  • 3 tablespoons peanut oil
  • ¼ knob of ginger, peeled and finely sliced
  • 2 cloves garlic, roughly chopped
  • 1 red capsicum (pepper), cut into julienne
  • 2 spring onions (scallions), cut into julienne
  • 1 tablespoon shaoxing
  • 2 tablespoons light mushroom soy sauce
  • 2 tablespoons plum sauce
  • 2 teaspoons sugar
  • 100 ml ( fl oz) fresh chicken stock


    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.