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Duck with leek & cabbage

by Christina Julia

Duck with leek & cabbage

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 duck breasts
  • 350g/12oz green cabbage,
  • thinly shredded
  • 225g/8oz leeks, sliced
  • finely grated zest of 1 orange
  • 125ml/4fl oz oyster sauce
  • 1 teaspoon sesame seeds, toasted


  • Heat a large wok, and dry-fry the duck breasts with the skin on for about
    5 minutes on each side. Remove from the wok, transfer to a clean board
    and slice thinly with a sharp knife.
  • Remove all but 1 tablespoon of the duck fat from the wok and discard.
  • Add the cabbage, leeks and orange zest to the wok, and stir-fry for
    about 5 minutes until the vegetables have softened.
  • Return the duck to the wok, and heat through for 2–3 minutes. Drizzle
    the oyster sauce over the mixture in the wok, toss well until all the
    ingredients are combined, and heat through.
  • Scatter the stir-fry with the sesame seeds, transfer to a warm serving dish
    and serve hot.

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