Crispy Fried Duck with Hoi Sin Beans

Deep-fried green beans tossed in tangy sauce make a thrilling partner to Ed Baines' twice-cooked duck with spicy coating
By Ed Baines
Crispy Fried Duck with Hoi Sin Beans
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 1 medium duck breast
  • 400 ml rice wine
  • 1 litres vegetable oil
  • 6 tsp cornflour
  • 1 tsp szechuan pepper
  • 1 pinches salt
  • 1 red chilli, deseeded and finely chopped
  • 2 cloves garlic, finely chopped
  • 250 g green beans
  • 2 tbsp hoi sin sauce
  • squeeze of lemon juice
  • 1 smallbunch spring onion, green part only, finely sliced
  • 1 tsp soy sauce
  • boiled rice, to serve


1. Place the duck in a steamer basket. Pour the shaosing wine into a pan that sits neatly under the steamer and bring to the boil. Place the steamer basket on top, cover and steam the duck for 8 minutes.

2. Meanwhile, gently heat the vegetable oil to 160C in a heavy wok or small deep-fryer. Combine the cornflour and Szechuan pepper on a plate and set aside.

3. Place a large frying pan on the hob on fairly low heat. Add a pinch of salt, the chilli and garlic and cook for 1 minute.

4. Add the raw beans to the hot oil. Cook for approximately 2 mins.

5. Use a slotted spoon to remove the beans from the oil and add them straight to the ingredients in the frying pan on a medium heat. Stir in the hoi sin sauce.

6. Toss the steamed duck breast in the seasoned flour before transferring it to the hot oil. Fry for about 2 minutes or until crisp.

7. Remove the duck from the oil and leave to drain on kitchen paper.

8. Place the beans on a large serving plate. Carve the duck into slices and arrange them over the beans. Finish with a squeeze of lemon, the soy sauce and the finely sliced spring onion. Serve with plain boiled rice.

Rate This Recipe