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Hoisin Duck Stir-Fry

Hoisin Duck Stir-Fry

with Egg Noodles and Red Pepper

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Fresh, flavoursome and easy to cook, the reasons why we love this 30-minute hoisin duck stir-fry are endless. In this recipe, we’ve used pre-cooked duck confit legs to help you get full on flavour in double quick time - simply shred the meat and add it straight to your veg-filled frying pan. Finish by coating everything with the glossy hoisin sauce and serve piping hot with a sprinkling of fresh coriander. Delicious!

Allergens:EggCereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Pepper

1 unit(s)

Echalion Shallot

1 bunch(es)


1 unit(s)


2 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

2 unit(s)

Confit Duck Leg

2 sachet

Hoisin Sauce


1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3397 kJ
Energy (kcal)812 kcal
Fat31.0 g
of which saturates8.0 g
Carbohydrate74 g
of which sugars25.0 g
Protein62 g
Salt6.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Mixing Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Put a large saucepan of water with a pinch of salt on to boil for the noodles. Halve, then remove the core from the pepper and cut into thin slices. Halve, peel and thinly slice the shallot. Roughly chop the coriander (stalks and all). Zest the lime, then cut in half.


When the water is boiling add the noodles and cook until tender but still a little firm, 4 mins. When cooked, drain in a colander, return to the pan and keep to one side. TIP: When the noodles are cooked and drained add a drizzle of oil to coat them, it stops them from sticking together.


Meanwhile, open the packet of confit duck. Scrape off and discard any liquid or fat. Over a mixing bowl, remove the skin with your fingers, then pull the meat from the bones. Discard the bones and skin. Break up the meat with your fingers.


Heat a splash of oil in a frying pan or wok over high heat. Add the pepper and shallot and fry until beginning to soften, 2-3 mins. Lower the heat to medium and add the shredded duck. Cook until the duck is piping hot, another 3-4 mins.


Add the hoisin sauce and stir well. Add the noodles and toss together until all the ingredients are coated in the sauce. Stir in the soy sauce, lime zest, a splash of water and a squeeze of lime juice. Bring to a bubble and cook until everything is piping hot, 1-2 mins.


Share the hoisin duck stir-fry between your plates and finish with a sprinkling of coriander. Enjoy!