Sticky Honey & Soy Duck Breast Stir-Fry

Crispy, sweet, and savoury, perfect served with rice or noodles. We like to add brightly coloured veg like peppers, courgettes and carrots too. 

Ingredients:

• 2 Beech Ridge Farm Duck Breasts (skin removed), sliced into thin strips or Beech Ridge Farm Duck strips
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 garlic clove, finely grated
• 1 tsp fresh ginger (optional)
• 1 tbsp oil (rapeseed or sunflower)
• 1 tsp cornflour (optional, for extra crispiness)
• Sesame seeds and spring onion to garnish

Method:

1. Prep the Marinade:
   In a bowl, mix soy sauce, honey, garlic, and ginger. Add duck strips and marinate for at least 15 minutes (up to 2 hours in the fridge for more flavour).
2. Optional: Dust with Cornflour:
   If you want a crispy finish, toss marinated duck strips in a teaspoon of cornflour just before cooking.
3. Cook:
   Heat oil in a large frying pan or wok over medium-high heat. Add duck strips and cook for 4–5 minutes, stirring frequently, until golden, slightly sticky, and cooked through.
4. Finish:
   Drizzle over any leftover marinade in the last minute of cooking to thicken into a glaze.
5. Serve:
   Sprinkle with sesame seeds and sliced spring onion. Serve with fluffy jasmine rice or stir-fried noodles and broccoli.

Kid-Friendly Tweaks:

• Use less ginger or garlic for younger palates.
• Serve the duck in wraps or lettuce cups for a hands-on dinner.
• Add a drizzle of ketchup or hoisin on the side for dipping!