Stir-Fried Duck with Thai Basil and Chilli
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 2 duck breast fillets
- 4 garlic cloves
- 3 fresh red chillies
- 1 red pepper, sliced
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp palm sugar
- 20 g fresh thai basil leaves
Nutrition (per serving)
- Calories
- 218 kcal
- Protein
- 16.6 g
- Carbohydrate
- 5.7 g
- of which sugars
- 3.6 g
- Fat
- 14.3 g
- of which saturates
- 4.3 g
- Fibre
- 1.2 g
- Salt
- 2.58 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice the duck breasts thinly, keeping the skin on.
- 2
Crush the garlic and finely chop the red chillies.
- 3
Heat a dry wok over a high heat and fry the duck slices for 3 minutes until the fat has rendered and the edges are crisp, then remove and set aside.
- 4
Pour off most of the fat, leaving a tablespoon, and fry the garlic, chillies and red pepper for 2 minutes until fragrant.
- 5
Return the duck to the pan, season with the fish sauce, soy sauce and palm sugar, and toss for 1 minute.
- 6
Stir in the thai basil leaves until wilted and serve with jasmine rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.