Photo of Duck stir-fry by WW

Duck stir-fry

Points® value
Total Time
30 min
15 min
15 min
Skinless duck breast is actually really lean and so much more flavourful than chicken – it also pairs perfectly with Asian ingredients


Sesame Oil

2 teaspoon(s)

Duck Breast, Skinless, raw

260 g, cut into strips


1 clove(s), thinly sliced

Root Ginger

1 inch slice(s), cut into matchsticks

Chilli, green or red

1 individual, deseeded, sliced

Spring Onions

5 medium, sliced on the diagonal

Green Beans

125 g

Red pepper

1 medium, Romano pepper, deseeded and sliced


120 g, 60g each shiitake and oyster, sliced

Soy Sauce

1 tablespoon(s)

Hoisin Sauce

2 tablespoon(s)

Sugar Snap Peas

100 g, sliced

Pak Choi

1 portion(s), leaves separated

Calorie controlled cooking spray

1 spray(s)

Sweet potato, raw

600 g, peeled and spiralised


  1. Heat the oil in a large wok or nonstick frying pan set over a high heat. Add the duck and stir-fry for 2-3 minutes. Remove from the wok and set aside.
  2. Add the garlic, ginger, chilli and spring onions to the wok and stir-fry for 2 minutes. Add the beans, pepper and mushrooms and stir-fry for another 2 minutes.
  3. Add the soy and hoisin sauces, along with 2 tbsp of water. Cook for 2 minutes, then return the duck to the wok with the sugar snaps and pak choi. Cook for 2-3 minutes until the pak choi has wilted.
  4. Meanwhile, mist a large nonstick frying pan with cooking spray and stir-fry the sweet potato ‘noodles’ over a medium heat for around 6-8 minutes until tender.
  5. Divide the sweet potato between plates and serve topped with the duck stir-fry.


Some larger supermarkets sell duck breasts with the skin and fat already removed. If you buy these for this recipe, you’ll need a 260g pack. If not, buy 375g duck breast fillets, remove and discard the skin and cut into thin strips.