Sweet and sour duck with jasmine rice

Ching-He Huang whips up a Cantonese-style stir-fry of crispy duck in a fruity marinade
By Ching-He Huang
Sweet and sour duck with jasmine rice
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 x 250g duck breast, skin removed, cut into thin slices
  • 1 tsp shaoxing rice wine or dry sherry
  • 2 tbsp potato flour or cornflour
  • pinches ground white pepper
  • 200 ml groundnut oil
  • 2 ½ cm piece fresh root ginger, peeled and finely sliced
  • 1 red pepper, seeds removed and cut into ½ inch chunks
  • 2 small oranges, juice only
  • 1 lime, juice only
  • 1 tbsp light soy sauce
  • 300 g pineapples, cut into chunks
  • spring onions, to garlish, chopped
  • cooked jasmine rice, to serve


1. Combine the duck, rice wine or sherry, potato flour or cornflour, pepper and some salt in a bowl and mix well.

2. Heat a wok over high heat and add the oil. When the oil is 180C (or when a cube of bread turns golden brown within 15 seconds), add the marinated duck to the wok using a slotted spoon and fry for about 2 minutes until crispy on the outside.

3. Remove pan from the heat and transfer the duck to absorbent kitchen paper. Sieve the excess oil into a heatproof container.

4. In the same wok, heat 1 tbsp of the reserved oil on a high heat and when it starts to smoke, add the ginger and fry for a few seconds. Toss in the red pepper and fry for 1 minute. Return the duck to the wok, pour in the orange juice, lime juice, soy sauce and pineapple and toss well. Garnish with the spring onion and serve immediately with rice.

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