Honey Marinated Duck Breast with Sautéed Greens

This Chinese inspired recipe combines our succulent duck breasts, fresh greens, sweet honey and soy.

If you want to add some interesting texture to the dish you can serve it with crunchy egg noodles bought from your local supermarket.



Honey Soy Duck:

  • 2 The Duck Farm duck breasts
  • 50g of honey
  • 25ml of light soy sauce

Sautéed Greens:

  • 50g of spinach
  • 2 garlic cloves, crushed
  • 1/2 leek, white only
  • vegetable oil
  • 25ml of light soy sauce
  • 4 spring onions
  • 200g of mange tout
  • 200g of green beans


1. Marinate the duck by slicing each breast into 5 or 6 pieces. Mix together the honey and soy until well combined, add the duck, cover and refrigerate for 50 min.

2. Prepare the greens by finely slicing the mange toute, green beans, leek and spring onions into thin strips (Julienne). Chiffonade the spinach and add to the other greens.

3.  Using a deep fryer or other alternative, heat the oil to 160°C. Break up the noodles with your hands and drop into the oil being careful to avoid any splashing of hot oil towards your skin. Fry until golden brown and crisp, remove from the oil and allow to drain on absorbent kitchen towel.

4. Place a wok or large frying pan on a high heat. Add a small drizzle of vegetable oil to coat the base of the pan and allow to heat until the pan begins to smoke. Add the duck and cook for 2-3 min until the duck is lightly browned. Be careful not to overcook as it will become tough.

5. Remove the duck from the pan and place back on the heat to cook the greens. Repeat the same method with the vegetable oil and add all the prepared vegetables and garlic and sauté for 45 seconds to a minute. Add the soy sauce and cook for a further minute.

6. Place a bed of greens in the centre of the plate followed by the duck (and crispy noodles). Serve hot with a drizzle of the pan juices and some fresh chilli and steamed rice on the side.

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