This recipe is sponsored by Luv-A-Duck. Luv-A-Duck has a great range of both pre-cooked duck and fresh duck products. Based in Australia, Luv-A-Duck products can be found in Coles, Woolworths, Costco and some independent grocery stores.
Duck Stir Fry
A super simple Chinese duck stir fry that is perfect for an easy dinner any night of the week.
Using fresh duck breast fillets and vegetables this meal is ready in under 15 minutes and is healthy and nutritious. Most of all, it is tastes so delicious! This recipe includes a few cooking methods so everyone can enjoy the recipe.
Related Recipes Keto Teriyaki Chicken Stir Fry / Easy Salmon Stir Fry / Easy Sous Vide Duck Breast
Why We Love This Recipe
Flavour-packed! fresh & simple ingredients with a homemade teriyaki sauce.
Low in carbs – at only 5g net carbs this Chinese duck recipe is a deliciously healthy choice and keto-friendly.
Quick & Easy – use the easy stir fry method for a duck dinner in under 15 minutes. Pretty much slice everything, quickly toss in the wok with our easy sugar-free stir fry sauce and dinner is ready. But if you love crispy skin duck, this recipe also has you covered.
Freezer Friendly -make ahead, and freeze in portions for easy healthy freezer meals.
Scroll to the bottom of this post for the quantity of each ingredient used in our keto duck stir fry recipe.
This is such a great healthy way to cook duck. The stir fried duck is simple and quick. Whether you steam duck, pan fry it, wok-toss, or make delicious crispy skin duck served this way I am sure you will love it.
Here is the rundown for our duck stir fry ingredients.
Duck Breast – the stir fry has two options for how to cook the duck. One uses skinless duck breasts, and the other skin-on. You can use either. This recipe can be made with any leftover duck or precooked duck too. If you can’t source duck, you can substitute almost any protein, beef, chicken, pork, lamb, tofu, hard boiled eggs. Or you could also purchase pre-cooked Chinese crispy duck.
Vegetables – you will note from the images that I have used different vegetables in each. I did this to show how easy make this duck stir fry with any veggies you have on hand. I used choy sum, brown onion (the best onion for stir fry), Chinese cabbage (Wombok), broccolini and bean sprouts in one. The other, onion, carrot, cabbage, zucchini, and sliced green onions (spring onions) in the other.
Garnishes – you’ll need toasted sesame seeds and fresh coriander leaves (or Thai basil). Orange segments, (see in my video how to slice orange segments without the membrane), lime cheeks, and slices of chilli.
I love this simple stir fry sauce. It is incredibly tasty and still is keto friendly and low in carbs, just the way I like it. The sauce is a great sugar free and gluten free alternative to hoisin sauce or teriyaki sauce in a stir fry.
Vegemite – Swap gluten free soy sauce, Tamari, or coconut aminos for Vegemite or leave it out completely.
Sweetener – I use Sukrin Gold brown sweetener. It adds a nice subtle sweetness to the duck stir fry sauce. You can use any brown sweetener (or brown sugar) that you like
Ginger & Garlic – use fresh ginger/garlic or fresh ginger or garlic paste. Grate it or slice it into thin strips.
Sesame oil – adds a delicious Asian flavour to the stir fry.
Chinese Five-Spice & White Pepper – adds so much flavour. Both are available at most supermarkets.
Optional extras – squeeze in the orange juice from the orange after segmenting. Add a splash of Chinese rice wine, or rice vinegar for a little acidity.
How to Make an Easy Duck Breast Stir Fry
Step 1. Combine the sauce ingredients (chicken stock, Vegemite (or soy sauce) sesame oil, Chinese Five-Spice, white pepper, garlic, ginger, and sweetener) in a small bowl. Set aside. Remove skin from duck (see notes). Slice into thin strips. Set aside.
TIP: The duck skin can be fried to make crispy skin scratchings and crumbled over the stir fry. They can also be crisped up in the air fryer. The duck skin can also be chopped and used to flavour other dishes or vegetables e.g. sauteed green onions.
CHOPPING TIPS: Slice vegetables into strips that are quick to cook and easy enough to eat. Cut leafy greens into sections and cook the stems first only folding through the leafy parts right before serving. This keeps them fresh and vibrant green. To cut green onions for a stir fry cut them into 4-5 cm (2 inch) sections. Cook the white parts first and fold in the green just before removing from the heat.
Step 2. Add oil to a wok (or frying pan) over high heat. Test that the oil is hot, then add the duck strips and stir fry for 1 minute or until lightly seared. Transfer to a plate (see notes).
TIP: If you love vegetables still very crisp, then there is no need to remove the duck from the wok. I simply toss in all the vegetables and heat through and remove. This way, the duck is not overcooked. If you like the duck rare to medium rare, then let it kiss the pan only briefly before removing it. Fold through at the end to heat before serving.
Step 3. Add the onion (and any vegetables that need a little extra cooking time e.g. carrots) to the wok over high heat and stir-fry onions for 30 seconds.
Step 4. Add the sauce to the wok over high heat. Once you see it is sizzling add the vegetables (minus anything leafy and green).
Step 5. Toss to coat the vegetables in the sauce.
Step 6. Add the leafy greens toss to coat and remove from heat.
SERVE with bean sprouts, coriander leaves, and orange segments. Garnish with chilli oil, lime cheeks, and toasted sesame seeds.
How to Cook Crispy Skin Duck Stir Fry
Many of us love crispy skin duck, right? Here is how to fry the duck until nice and crispy.
Step 1. Heat a large pan over high heat. Add duck breasts skin-side down and immediately reduce heat to low. Cook, removing rendered fat as needed, until skin is golden and crispy, about 12-15 minutes.
Step 2. Remove duck from the pan. Increase to medium-high heat. Place duck breast in meat-side down and cook, 2-3 minutes for medium rare, internal temp of 55°C/130°F-135°F. Transfer to a plate and rest skin-side up for 8-10 minutes before slicing. Serve with stir fried vegetables, cooked noodles, or fried rice.
Crispy Skin Steamed Duck
How to steam duck in a Thermomix.
Step 1. Marinate the duck in the stir fry sauce.
Step 2. Add 1 litre of water to the mixer bowl with 2 tablespoons of soy sauce and a teaspoon of Chinese Five-Spice. These aromats help to flavour the duck. Place the duck onto the Varoma/steaming tray (not the dish) skin side down. Steam 18 min/120°C/speed 2.
Step 3. Remove the duck from the steamer immediately. Place skin-side down in a salt-seasoned hot pan and cook until the skin is crispy (no need to turn). Rest, skin-side up, for 8-10 minutes before slicing.
Alternatively, steam the duck in a steamer basket above a pot of simmering water until an internal temperature of 55°C/130°F-135°F. The pan fry as above.
Frequently Asked Questions
Duck stir fry noodles are always a favourite. You can add rice or cauliflower rice. Pickled red onions are also delicious. Add any of your favourite herbs and chili or chili flakes are always fab.
Yes, you can. If you are planning on not serving the stir fry immediately leave the duck slightly under how you would usually like it. That way it will be easier not to overcook it. Reheat in a skillet over medium heat and remove once warmed through.
Want More Recipes
I hope you loved this dish and keep an eye out for more duck recipes. For more great keto dinners scroll through our website and bookmark your favorites. I am currently loving our The Best Chinese Cabbage Salad with Duck, Marry Me Chicken, Keto Beef and Broccoli, Tandoori Chicken.
Watch Me Make It
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- 380 g duck breast fillets
- 2 teaspoons olive oil
- 0.5 onion cut into strips
- 1 cup Chinese cabbage (wombok) shredded
- 1 bunch broccolini cut into 5cm (2-inch) lengths, see notes
- 0.5 bunch choy sum cut into 5cm (2-inch) lengths, leafy sections separated, see notes
- Bean sprouts, coriander, orange segments, chilli oil, lime cheeks, and toasted sesame seeds, to serve
DUCK STIR-FRY SAUCE
- 1 tablespoon brown sweetener
- 2 cloves garlic finely minced
- 1 tablespoon ginger finely minced
- 1 tablespoon gluten-free Vegemite or 2 tablespoons soy sauce
- 1/4 cup chicken stock
- 1 teaspoon sesame oil
- 0.5 teaspoon Chinese five-spice
- 0.25 teaspoon ground white pepper
- PREPARE – Remove skin from duck (see notes). Slice into thin strips.
- DUCK – Add oil to a wok over high heat. Add duck strips and stir fry 1 minute or until lightly seared. Transfer to a plate (see notes).
- VEGETABLES – Add onion to pan over high heat and stir-fry for 30 seconds. Add the vegetables (except choy sum leaves), sauce and stir-fry 1 minute.
- COMBINE – Add the duck and choy sum leaves. Toss to combine in the sauce.
- SERVE with bean sprouts, coriander leaves, and orange segments. Garnish with chilli oil, and toasted sesame seeds.
CRISPY SKIN DUCK STIR FRY
- MARINATE – Place sauce ingredients into a bowl and whisk until combined. Place duck breast into marinade skin-side up. Season skin well with salt and pepper. Marinate for at least 20 minutes or overnight.
- PAT DRY – Remove duck breast pieces from the marinade. Pat skin dry and score skin with a sharp knife or razor in a crisscross pattern. Season with salt flakes.
- CRISPY DUCK – Heat a large pan over high heat. Add duck breasts skin-side down and immediately reduce heat to low. Cook, removing rendered fat as needed, until skin is golden and crispy, about 12-15 minutes. Remove duck from the pan. Increase to medium-high heat. Place duck breast in meat-side down and cook, 2-3 minutes for medium rare, internal temp of 55°C/130°F-135°F. Transfer to a plate and rest skin-side up for 8-10 minutes before slicing.
- SERVE – Follow the steps above for stir-frying vegetables. Top veggies with crispy skin duck slices. Garnish with chilli oil, lime cheeks, and toasted sesame seeds.
- MARINATE- Place sauce ingredients into mixer; mix 10 sec/speed 4. Pour into a dish bowl and place duck breast into the marinade skin-side up. Season skin well with salt and pepper. Marinate for at least 20 minutes or overnight.
- Follow stir fry method above or use the alternate steam method below.
- BROTH – Add 1 litre of water to mixer; add 2 tablespoons of soy sauce and 1 teaspoon of Chinese Five-Spice to the water. This is not part of the ingredients list but adds a steaming aromat to the duck.
- STEAM – Place the duck skin-side down onto the steaming tray. Place the steamer into position. Steam 18 min/120°C/speed 2.
- CRISPY SKIN– Remove duck breast from the steamer and pat dry. Place into a hot pan skin side down and sear until the skin is crispy and the fat has rendered. Remove from the heat and slice into strips.
- VEGETABLES – Add onion to pan over high heat and stir-fry for 30 seconds. Add the vegetables (except choy sum leaves), sauce and stir-fry 30-45 seconds. Fold through choy sum leaves.
- SERVE vegetables with bean sprouts, coriander leaves, and orange segments. Top with crispy skin duck slices. Garnish with chilli oil, lime cheeks, and toasted sesame leaves.
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