Hoisin Duck Stir Fry With Egg Fried Rice Recipe By Skinny Kitchen Secrets | Gourmet Weight Watchers Recipes

Hoisin Duck Stir Fry with Egg Fried Rice

Before you crack on making this one, I would urge you to read my little blurb below as there are a few different ways you can serve this dish. All are delicious, but some take a little more time than others.

I initially created this duck stir fry mixture when I was whipping up some spring rolls to go with my egg fried rice. They were delicious but I couldn’t help but think that this tasty mixture was being wasted in such small quantities inside the rolls and should instead be the star of the show on the plate so I set about adapting my initial recipe to make it the main part of the dish.

If you do want to make the spring rolls, simply make the duck stir fry mixture as below, leave to cool and then add to spring roll wrappers. These are usually 2sp each and I use half a wrap per spring roll. You don’t want to wrap the wrapper around the mixture too many times as this makes the roll too thick and it goes hard and crunchy. Instead you want it quite thin so its lovely and crispy when you bite into it. To make into the correct shape, place the wrapper in front of you in a diamond shape. Place a heaped tbsp of the mixture near the bottom corner and begin to roll upwards away from you. Fold the two side corners in to contain the mixture, finish rolling to the top and then seal the final corner with a little corn paste (1/2 tbsp cornflour mixed with 1 tbsp cold water). Brush each roll with a little vegetable oil and then pop in the oven on 200c (180c fan) for 20 minutes. It’s difficult to give the precise amount of points for the spring rolls as depending on the veg you use you will come out with differing quantities of the mixture and so may be able to make up more or less rolls. The easiest way to calculate the points for yourself is to add 24sp (for all 4 serving of the stir fry mixture as below), plus 2sp for each wrap you use, plus the points for the smidge of oil and corn flour and divide the final number between the number of rolls you have. This will give you the amount of points per roll (this is most easily done on the recipe builder on the WW app). My spring rolls ended up only being 2sp per roll. You could make giant rolls if you prefer, just be sure to calculate the points correctly.

After making the spring rolls the first time around, the next few times I made this dish I served it with egg fried rice and then egg noodles. Both were delicious. The egg noodles are slightly easier as these are just added to the same pan as the stir fry mix (I use 100g per person which is 4sp per person). The egg fried rice (recipe below) is a little more time consuming as you need this on the go at the same time as you are cooking the stir fry. If you don’t fancy the egg fried rice, you could also just serve the duck mix with plain long grain rice (40g dried per person). I’ve tried all combos and they are all good.

As with all stir fries, feel free to add any veg you like to the pan. The below is just the combo that I like with this dish to both bulk it out for 0sp and to give it a nice level of texture and bite.

Hoisin Duck Stir Fry

Serves 4 = 6sp per serving on all plans


For the duck

400g duck breasts fillets, skin removed, raw

1 tsp Chinese 5 spice

Salt and black pepper

For the stir fry

1 tsp sesame oil

1 carrot, peeled and cut into fine matchsticks

1 pepper, deseeded and sliced

4 spring onions, finely sliced

¼ white cabbage (or three large handfuls of spring greens)

Two large handful of beansprouts

2 tsp each of Chinese 5 spice and chilli powder

3 tbsp light soy sauce

3 tbsp hoisin sauce

1 tsp honey

1 tbsp rice wine vinegar

Handful of fresh coriander, roughly chopped

1 chilli, finely sliced (and deseeded if you don’t like things too spicy)

1 lime


Begin by making the duck. Pre heat the oven to 180c. Take a baking dish, spray with 1kal and add the duck breasts. Season with salt and pepper and the 5 spice, spray the duck with 1kal and then roast in the oven for 25-30 minutes until cooked through. Remove the duck from the oven, rest for 10 minutes and then shred with two forks.

Whilst the duck is cooking you can prepare the rest of the stir fry.

Take a wok (or large frying pan), add the sesame oil and bring to a medium/high heat. Add the carrot, pepper, spring onion, white cabbage (or spring greens) and beansprouts. Stir fry for 4-5 minutes until the carrots start to soften. Add the 5 spice and chilli powder, soy sauce, hoisin sauce, honey and rice wine vinegar. Add a splash of cold water and toss everything together, continuing to fry on a medium/high heat. Add the shredded duck, coriander and chilli to the pan, toss everything together again and check for seasoning. Add salt and pepper if required. (If you are having with egg noodles add them at this point with another splash of water and fry on a medium heat until everything is piping hot). Finally remove from the stir fry from the heat and squeeze in the juice of one lime.

Egg Fried Rice

Serves 4 = 5sp per serving on BLUE and PURPLE and 7sp on GREEN


160g long grain rice, dried

100g frozen garden peas

3 medium eggs, raw

1 tsp sesame oil

1 red onion, peeled and finely chopped

3 garlic cloves, peeled and finely minced

Thumb sized piece of ginger, peeled and grated (or 2 tsp ginger paste)

3 spring onions, sliced

1 tsp each of curry powder and Chinese 5 spice

3 tbsp light soy sauce

1 tbsp rice wine vinegar

Handful of fresh coriander, finely chopped


Cook the rice according to the packet instructions. Three minutes before the end of cooking add the peas. Drain and leave to cool.

Meanwhile add the eggs to a bowl, whisk up and then add to a frying pan sprayed with 1kal, scramble and then remove from the pan.

To the same (now empty) pan add the sesame oil, bring to a medium/high heat and then add the red onion. Fry for a few minutes and then add the garlic, ginger and spring onions. Add the rice and peas to the pan with the curry powder, 5 spice, soy sauce and rice wine vinegar. Combine everything together and fry for 3-4 minutes until the rice is piping hot again. Add the egg back to the pan with the coriander, season with salt and pepper and stir to combine.

Serve the stir fry with whichever accompaniment you fancy.


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