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“From the Cantonese region of China, this is a lovely home-style dish which is easy to make, deliciously fruity and ready in minutes. Serve with egg fried rice or plain rice.”

Ingredients Nutrition


  1. Remove the skin from the duck breasts and cut the duck into thin slices. Put the duck slices in a bowl with a pinch of salt, the white pepper, rice wine or dry sherry and the cornstarch. Mix well.
  2. Heat a wok over a high heat and pour in the peanut oil. Heat the oil to 350F or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface.
  3. Shallow fry the duck in the oil for about 2 mins, stirring now and again, until golden and crispy on the outside.
  4. Take the wok off the heat, remove the duck with a slotted spoon and drain on absorbent kitchen paper. Pour the oil from the wok through a fine seive into a bowl.
  5. Return 1 tbs of the oil to the wok (you can discard the rest) and return the wok to a high heat. When the oil starts to smoke, add the ginger and stir fry for a few seconds., then add the red pepper and stir fry for 1 minute.
  6. Return the fried duck slices to the wok. Next add the orange juice, lime juice and soy sauce and toss together until well combined.
  7. Serve immediately.

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