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Hoisin Duck Stir-Fry

Hoisin Duck Stir-Fry

with Egg Noodles and Red Pepper
4.0(100)
Recipe Development Team
Recipe Development TeamUpdated on May 06, 2026
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Calories
: 
812 kcal
Protein
: 
62g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Soya
  • Egg
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 war 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.
serving amount

1

Bell Pepper

50

Hoisin Sauce

1

Echalion Shallot

2

Confit Duck Legs

25

Soy Sauce

(Contains: Cereals containing gluten, Soya)

2

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

1

Lime

1

Coriander

Energy (kcal)812 kcal
Energy (kJ)3397 kJ
Fat31 g
of which saturates8 g
Carbohydrate74 g
of which sugars25 g
Protein62 g
Salt6 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Grater
•Medium Saucepan
•Knife
•Strainer
•Mixing Bowl
•Grill Pan
•Plate

Cooking Instructions and Tips

PDF
Do the Prep
1

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.

Cook the Noodles
2

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.

Shred the Duck
3

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.

Start the Stir-Fry
4

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.

Finish Off
5

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.

Serve
6

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

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