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Duck & sweet chilli stir fry

Duck & sweet chilli stir fry

This recipe uses the leftover duck meat from the Roast duck with clementine & cherry sauce recipe.

4 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 100g Thai Taste Thai Sticky Rice
  • 1 tbsp toasted sesame oil
  • ½ red pepper, sliced (65g)
  • 1 small carrot, cut into matchsticks
  • 150g frozen extra fine whole green beans
  • 150g mushrooms, sliced
  • 200g leftover roast duck meat, shredded
  • 3 tbsp Thai Taste Sweet Chilli Sauce

Method

  1. Place the rice in a small saucepan with 300ml water, cover and bring to the boil, then simmer for 10-15 minutes until tender and all the liquid had been absorbed.

  2. Meanwhile, heat the oil in a wok or frying pan and stir fry the pepper, carrot, beans and mushrooms for 5 minutes. Add the duck and chilli sauce and cook for 1-2 minutes.

  3. Serve with the rice.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,310kJ/ 549kcals

Fat

19.3g

Saturated Fat

4.9g

Carbohydrates

61.6g

Sugars

20.6g

Fibre

5.8g

Protein

32.3g

Salt

1.3g

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Overall rating (4/5)

4 out of 5 stars1 rating