Ken Hom’s Savoury Duck with Oyster Sauce |
Favourites 16
Total Time: 30 Minutes
Serves 4


  • 450g of boneless duck breasts, skinned
  • 2 tsp of Lee Kum Kee Premium Light Soy Sauce
  • 2 tsp of Shaoxing rice wine or dry sherry
  • 2 tsp of sesame oil
  • ¼ tsp of salt
  • Freshly ground black pepper to taste
  • 2 tsp of cornflour
  • 3 tbsp of groundnut oil
  • 3 tbsp of garlic, coarsely chopped
  • 225g of onion, sliced
  • 3 tbsp of Lee Kum Kee Premium Oyster Sauce
  • 1 tbsp of Shaoxing rice wine or dry sherry
  • 2 tsp of Lee Kum Kee Chiu Chow Chilli Oil
  • 1 tsp of sugar
  • Handful of fresh coriander sprigs


  1. Cut the duck breasts into thick slices 4cm long x 1cm thick. Put the duck slices into a bowl and add the soy sauce, rice wine or dry sherry, sesame oil, salt, pepper and cornflour. Mix well and let the slices steep in the marinade for about 15 minutes
  2. Heat a wok or large frying-pan over high heat until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the duck from the marinade and stir-fry for about 2 minutes. Remove the duck and drain it in a colander. The duck should be slightly pink. Pour off all but 1½ tablespoons of the oil and re-heat it over high heat, add the garlic and onion and stir-fry for 3 minutes or until the onions are brown and soft
  3. Turn the heat to low and add the oyster sauce, rice wine, chilli oil and sugar and stir for 2 minutes. Return the duck to the wok or pan. Stir to mix well, toss in the coriander sprigs and serve at once with plain rice

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