Five-Spice Duck Stir-Fry

Five-Spice Duck Stir-Fry

Why duck? Because it’s delicious. This recipe may indeed convince folks who have been tentative about eating duck that they’ve been missing something fabulous. The five-spice powder, while not overpowering, is strong enough to stand up to the rich taste of duck.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber High Potassium Low Calorie Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
2 40 min 40 min



  • 1/4 cup dry sherry, (see Note)
  • 2 tablespoon plum sauce
  • 1/4 teaspoon salt
  • Pinch of cayenne pepper
  • 1 tablespoon canola oil
  • 8 ounces boneless duck breast, (see Note), skin removed, sliced in half lengthwise, then cut into 1/4-inch thick slices
  • 2 tablespoon minced garlic
  • 2 teaspoons minced fresh ginger
  • 1 1/2 cups trimmed, halved green beans
  • 2 cups purchased julienne-cut carrots, (8 ounces)
  • 1/4 teaspoon five-spice powder, or to taste (see Note)

Cooking Instruction

Step 1

Combine sherry, plum sauce, salt and cayenne in a small bowl.

Step 2

Heat oil in a large nonstick skillet over medium-high heat. Add duck; cook, stirring often, until browned, 1 to 3 minutes. Transfer to a plate with a slotted spatula.

Step 3

Add garlic and ginger to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add green beans, carrots and five-spice powder, and cook, stirring, until the carrots are slightly softened, about 1 minute. Add the plum sauce mixture; stir to coat, cover, reduce heat to medium and cook until the green beans are tender, 3 to 4 minutes. Add the cooked duck, toss to combine and serve immediately.


  • Serving: Per serving
  • Calories: 336
  • Carbohydrates: 26g
  • Fat: 12g
  • Protein: 26g
  • Dietary Fiber: 6g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 6g
  • Cholesterol: 87mg
  • Potassium: 885mg
  • Sodium: 537mg
  • Exchanges: 1/2 other carbohydrate, 3 vegetable, 3 lean meat, 1 1/2 fat
  • Carbohydrate Servings: 1

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