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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 that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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