Savoury Duck with Oyster Sauce

Preparation Time: 20 Minutes
Cooking Time: 8 Minutes

Whole duck breasts can now be found in supermarkets and are ideal for fast cooking, especially in the wok. Since they are tender and do not need much cooking, I think they should ideally be served like a lean piece of beef - slightly rare. This dish is impressive without needing much work or fuss.


  • 450g (1 lb) boneless, skinless duck breasts
  • 3 tablespoons groundnut (peanut) oil
  • 3 tablespoons coarsely chopped garlic
  • 225g (8 oz) sliced onions
  • 3 tablespoons oyster sauce
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 teaspoon sugar
  • handful fresh coriander sprigs


  • 2 teaspoons light soy sauce
  • 2 teaspoons Shaoxing rice wine or dry sherry
  • 2 teaspoons sesame oil
  • salt and freshly ground black pepper, to taste
  • 2 teaspoons cornflour


  1. Cut the duck breasts into thick slices 4 x 1 cm (1½ x ½ in). In a medium sized bowl, combine the marinade ingredients. Add the duck, mix well and marinate for about 15 Minutes at room temperature. Drain, discarding the marinade.
  2. Heat a wok over high heat until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the duck and stir-fry for about 2 Minutes. When cooked, the duck should be slightly pink. Remove and drain in a colander.
  3. Pour off all but tablespoons of the oil and reheat the wok over high heat. When it is hot, add the garlic and onion and stir-fry for 3 Minutes or until the onions are brown and soft.
  4. Turn the heat down to low and add the oyster sauce, rice wine or sherry and sugar, and stir for 2 Minutes.
  5. Return the duck to the wok. Stir to mix well and toss in the coriander.
  6. Turn onto a warm platter and serve at once.