Luv-a-Duck Recipes

Quick Tip cooking duck

Chinese Duck and Potato Stir-Fry

from Everyday Gourmet with Justine Schofield


2 Luv-a-Duck Duck Breast, skin on and thinly sliced
2 tbs. vegetable oil
6 kipfler potatoes, cut rounds
1 onions sliced
4 lap cheong (Chinese sausages), cut into rounds
1 bunch snake beans, cut into 4 cm batons
1 red capsicum, finely sliced

2 tbs. Korean chilli bean paste
2 tbs. ketchup manis
150ml light soy sauce
150ml Shaoxing wine
3cm piece of ginger, minced
2 garlic cloves, minced
3 tbs. fried shallots

Equipment required

  • Wok
  • Chopping board
  • Chefs knife
  • Dessertspoon
  • Tongs
  • Serving plates
  • Bowls

Products used

Fresh Duck Breasts

Fresh Duck Breasts


  1. For the sauce, whisk all of the ingredients together.
  2. Heat a large wok over a high heat. Add the oil and fry the potatoes for 6-8 minutes, constantly turning so they are golden brown. Now add the onion and lap cheong and fry until the onions are soft.
  3. Add the duck and fry for a further 2 minutes. Finally add the beans and the capsicum followed by the sauce. Bring sauce to the boil until it is thick and sticky. 

LUV to Help You

Products used

Fresh Duck Breasts

Fresh Duck Breasts

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