Duck and Ginger Chop Suey

Chicken can also be used in this recipe, but duck gives a richer contrast of flavours.


serves 4
2 duck breasts, about 175 g (6 oz) each
45 ml (3 tbsp) sunflower oil
1 small egg, lightly beaten
1 garlic clove
175 g (6 oz) beansprouts
2 slices fresh root ginger, cut into matchsticks
10 ml (2 tsp) oyster sauce
2 spring onions, cut into matchsticks
salt and ground black pepper

for the marinade

15 ml (1 tbsp) clear honey
10 ml (2 tsp) Chinese rice wine or dry sherry
10 ml (2 tsp) light soy sauce
10 ml (2 tsp) dark soy sauce


1. Remove the fat and skin from the duck, cut the breasts into thin strips and place in a bowl. Mix the marinade ingredients together, pour over the duck, cover, chill and marinate overnight.

2. Next day, make the egg omelette. Heat a small frying pan and add 15 ml (1 tbsp) of the oil. When the oil is hot, pour in the egg and swirl around to make an omelette. Once cooked, leave it to cool and then cut into strips. Drain the duck and discard the marinade.

3. Bruise the garlic with the flat blade of a knife. Heat 10 ml (2 tsp) of the oil in a preheated wok. When the oil is hot, add the garlic and fry for 30 seconds, pressing it to release the flavour. Discard. Add the beansprouts vith seasoning and stir-fry for 30 seconds.Transfer to a heated dish, draining off any liquid.

4. Heat the remaining oil in a preheated wok. When the oil is hot, stir-fry the duck for 3 minutes until cooked. Add the ginger and oyster sauce and stir-fry for a further 2 minutes. Add the beansprouts, egg strips and spring onions, stir-fry briefly and serve.

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