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.
Speedy Peru-style duck stir fry
This crowd-pleasing plateful is a game of two halves – fire up your fork with peri-peri seasoning (which smothers sizzled chicken in an aromatic tomato sauce) then cool down with our herby tabbouleh! Giant couscous gives extra texture, and soaks up every sensational drop!
SWK: High protein
Plants 5
quick cook
Serving size
Ingredients
- 1 onion
- 300g duck breast strips
- 1 pepper
- 2 garlic clove
- 3 spring onion
- 1 handful of fresh coriander
- 0.5 tsp chilli flakes (use half)
- 110g baby tomatoes
- 2 tsp ground cumin
- 1 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 140g basmati rice
Nutritional Information
Calories: 471
Protein: 39g
Carbs: 77g
Fat: 2.2g
Ingredients
- 280g basmati rice
- 2 onion
- 2 pepper
- 600g duck breast strips
- 4 garlic clove
- 6 spring onion
- 1 handful of fresh coriander
- ½ tsp chilli flakes
- 200g baby tomatoes
- 1 tbsp ground cumin
- 2 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
Nutritional Information
Calories: 465
Protein: 39g
Carbs: 76g
Fat: 2.1g
Speedy Peru-style duck stir fry
This crowd-pleasing plateful is a game of two halves – fire up your fork with peri-peri seasoning (which smothers sizzled chicken in an aromatic tomato sauce) then cool down with our herby tabbouleh! Giant couscous gives extra texture, and soaks up every sensational drop!
Cook time:
20 mins
Cuisine:
South American
Food group:
Poultry
Allergens: Sulphites, Soya
Cooking Instructions
Set the rice simmering
- Cook the rice in boiling water for 10-12 mins, then drain.
Sizzle your veg & duck
- Meanwhile, peel the onions and cut each into 6 wedges. Deseed the peppers and cut into 1cm-thick slices.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the onions, peppers and duck for 4-5 mins until browned all over.
Spice things up!
- At the same time, peel and thinly slice the garlic, thinly slice the spring onions, and roughly chop the coriander.
- Add half the chilli flakes sachet to the frying pan (use all of it for 4 portions), to taste, along with the tomatoes. Pour in 150ml water (250ml for 4 portions), then sprinkle in the cumin, oregano, vinegar and tamari. Stir well and simmer for 2 mins.
- Stir in half the spring onions and half the coriander.
Bring it all together
- Divide the duck stir-fry between bowls, sprinkle over the remaining spring onions and coriander, and serve with the rice.