Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Honey Duck Stir-fry

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


500g (1lb) duck breast fillets
2 cloves garlic, crushed
3 teaspoons grated fresh ginger
1 teaspoon five spice powder
2 small fresh red chillies, chopped finely
2 tablespoons dry sherry
1/4 cup (60ml) honey
1/4 cup (60ml) salt-reduced soy sauce
3 small carrots, sliced thinly
1 tablespoon peanut oil
6 green onions, sliced thickly
250g (1/2lb) snow peas
1 teaspoon cornflour
2 tablespoons water
2 cups firmly packed watercress (you could use fresh spinach as well)


  • Combine duck, garlic, ginger, spice powder, chilli, sherry, honey and half of the sauce in medium bowl. Cover; refrigerate 3 hours or overnight (I like marinating overnight personally)
  • Drain duck from marinade; reserve marinade.
  • Grill duck skin side up, until skin is brown and crisp; cool. Slice duck thinly.
  • Add carrot to medium saucepan of boiling water. Boil 1 minute; drain. Rinse under cold water; drain.
  • Heat half of the oil in wok or large frying pan. Stir-fry reserved marinade and duck, in batches, until marinade boils; remove from wok.
  • Clean wok. Heat remaining oil in wok; stir-fry carrot, onion and snow peas for 1 minute.
  • Add blended and cornflour and water and remaining sauce; stir until sauce boils and thickens slightly. Return duck mixture to wok. Add watercress (or spinach); stir-fry until hot.

Serves 4

Martin James