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.
Saucy duck with soy, orange & ginger
Orange and duck have always been the best of friends – and we’ve added fragrant ginger, soy sauce, crunchy sugar snaps, edamame and pak choi in our stir-fried twist on the favourite (wok optional!). Served with a mound of fluffy rice to soak up all those sticky, savoury juices.
SWK: Source of fibre
SWK: High protein
Plants 6
Serving size
Ingredients
- 280g basmati rice
- 2 pepper
- 2 onion
- 2 pak choi
- 100g edamame beans (Soya)
- 200g sugar snap peas
- 1 tsp chilli flakes
- 4 garlic clove
- 8cm fresh ginger
- 2 orange
- 600g duck breast strips
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
Nutritional Information
Calories: 521
Protein: 45g
Carbs: 81g
Fat: 3.3g
Ingredients
- 140g basmati rice
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 pepper
- 1 onion
- 4cm fresh ginger
- 1 orange
- 1 pak choi
- 300g duck breast strips
- 50g edamame beans (Soya)
- 80g sugar snap peas
- 2 garlic clove
- ½ tsp chilli flakes
Nutritional Information
Calories: 518
Protein: 44g
Carbs: 81g
Fat: 3.3g
Saucy duck with soy, orange & ginger
Orange and duck have always been the best of friends – and we’ve added fragrant ginger, soy sauce, crunchy sugar snaps, edamame and pak choi in our stir-fried twist on the favourite (wok optional!). Served with a mound of fluffy rice to soak up all those sticky, savoury juices.
Cook time:
30 mins
Cuisine:
Asian
Food group:
Poultry
Allergens: Soya
Cooking Instructions
Before you start
- 1x saucepan
- 1x non-stick frying pan
Set the rice simmering
- Cook the rice in boiling water for 10-12 mins, then drain.
Prep your veggies
- Meanwhile, deseed and thinly slice the peppers. Peel the onions and cut each into 8 wedges, then trim the pak choi and cut into bite-size pieces.
- Peel and thinly slice the garlic. Thinly slice the ginger, then cut into strips.
- Zest the oranges, then peel, remove the pith and cut into segments, discarding any pips.
Time to fry
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the duck with the peppers, onions, garlic, ginger, orange zest and chilli flakes (to taste) for 5-7 mins, until the veg are beginning to soften and the duck is browned all over.
Add some greenery
- Tip the pak choi, edamame and sugar snaps into the pan and cook for 2-3 mins.
- Pour in the tamari, vinegar and 100ml water (150ml for 4 portions) and simmer for 2-3 mins, until the duck is cooked through and the veg are soft.
Dinner is served!
- Dish up the rice and top with the stir-fry.