The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Hoisin Duck Stir-fry with Pepper & Pak Choi
Bring your favourite restaurant dishes straight to your dinner tables. Make your own Chinese-style hoisin duck, with plenty of veg and fluffy brown rice. It's easier than you think. Even better? It only takes 10 mins to prep!
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 4 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 2 garlic clove
- 200g brown rice (100% Brown Rice)
- 2 pak choi
- 1 pepper
- 6 tbsp hoisin sauce (Soya) (Water, Miso Paste (Water, Soybeans, Rice, Salt), Date Syrup, Soy Sauce (Water, Soybeans Salt, Rice, Ethyl alcohol), Tomato Paste, Cornflour, Salt, Garlic, Acidity Regulator: Acetic Acid, Chinese Five Spice (Fennel Seed, Cassia, Black Pepper, Star Anise, Cloves), Cayenne Pepper)
- 25g honey
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 4 spring onion
- 4 duck breasts
- 160g mangetout
Nutritional Information
Calories: 494
Protein: 40g
Carbs: 57g
Fat: 12g
Hoisin Duck Stir-fry with Pepper & Pak Choi
Bring your favourite restaurant dishes straight to your dinner tables. Make your own Chinese-style hoisin duck, with plenty of veg and fluffy brown rice. It's easier than you think. Even better? It only takes 10 mins to prep!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug & a large frying pan
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep the veg & duck
- Thinly slice the pepper and spring onions. Trim the pak choi and cut into bite-sized pieces. Finely chop or grate the garlic
- Remove the skin from the duck (reserve the skin of 1 breast for frying) and slice each breast into 8 thin strips
Get sizzlin'
- Heat the large frying pan on high heat. Once hot, add the duck skin and cook for 1 min, then add the duck strips
- Cook for 8 mins, until cooked through, then remove from the pan and set aside (leaving the duck skin and fat in the pan)
Build the stir-fry
- Lower the heat to medium-high heat, then add the pak choi, pepper, mangetout and half the spring onion. Cook for 5-7 mins, until softening
- Discard the duck skin
- Add the ginger puree and garlic to the veg and cook for another 30 secs, then stir in the tamari, honey, hoisin and 50ml water. Cook for 2 mins, then return the duck strips to the pan and stir to combine
Plate up
- Serve the rice into bowls, topped with the hoisin duck stir-fry. Garnish with the remaining spring onion
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