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Gressingham Duck Noodle Stir Fry with Ginger and Oyster Sauce

Gressingham Duck Noodle Stir Fry with Ginger and Oyster Sauce

Brought to you by: Gressingham
    2 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 2

A tasty mid-week meal, the rich, gamey flavour of the duck works perfectly lively flavours of the orient.
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  • 1 pack Gressingham duck fillets
  • 300g egg noodles
  • 1 red onion, slices
  • 1 Clove garlic, finely chopped
  • 2 cm root ginger, finely chopped
  • 1 Spring onion, finely sliced
  • ½ red pepper, sliced
  • 1 tablespoon oyster sauce
  • 120ml chicken stock
  • 1 tsp light soy sauce
  • 1 tsp sesame oil
  • 1 Handful fresh coriander, chopped


Step 1

Chop the vegetables, ready to add to the wok. Cook the noodles, as per pack instructions, and refresh in cold water. Strain and set aside until needed.

Step 2

Mix the duck fillets with the sesame oil and soy sauce.

Step 3

Place a wok or frying pan on a high heat with a little vegetable oil. When the wok is hot add the duck mini fillets and stir-fry for 2-3 minutes, or until all the fillets are cooked through. Remove from the wok and set aside.

Step 4

Add a touch more oil to the wok and stir-fry the onions and peppers for 1 minute, before adding the ginger and garlic. Stir-fry for one minute, then add the oyster sauce and 30ml of the stock/water. Continue to stir-fry for 2 minutes, adding a little stock if dry.

Step 5

Return the mini fillets to the pan and add the noodles and spring onions. Lightly season and stir-fry for a further 2 minutes, ensuring the ingredients are well-mixed and adding stock as necessary. Serve and garnish with fresh coriander.

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