Duck and Sesame Stir-Fry

Preparation info
  • Serves


    • Difficulty


Appears in
Thai Food and Cooking

By Judy Bastyra and Becky Johnson

Published 2011

  • About

This recipe comes from Northern Thailand and is intended for game birds, as farmed duck would have too much fat. Use wild duck if you can get it, or even partridge, pheasant or pigeon. If you do use farmed duck, you should remove the skin and fat layer.


  • 250 g/9 oz boneless wild duck meat
  • 15 ml/1


  1. Cut the duck meat into bitesize pieces. Heat the oils in a wok or large, heavy frying pan and stir-fry the garlic over a medium heat until it is golden brown – do not let it burn. Add the duck to the pan and stir-fry for a further 2 minutes, until the meat begins to brown.