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Honey & Ginger Duck

Panfried duck breast on a bed of Sharwood’s Medium Egg Noodles, with mange tout, carrots, peppers and spring onion, in Sharwood’s Honey & Ginger Sauce, topped with deep fried chilli.

Prep Time: 10 mins
Cooking Time: 20 mins
Serves: 10
Serving Size: 430g


  • Sunflower oil for pan frying
  • 1kg British Duck Breast  (finely sliced)
  • 400g Mange Tout
  • 300g Carrots (cut into fine batons)
  • 100g Spring Onions (sliced)
  • 500g Sharwood's Honey & Ginger Sauce
  • Deep Fried Chill (finely sliced) for Garnishing
  • 2kg Sharwood's Medium Egg Noodles (cooked)


  1. Pan fry the duck in a little sunflower oil for 5 minutes.
  2. Add the carrots and mange tout and cook for a further minute.
  3. Pour in the sauce and heat through.
  4. Stir in the spring onions and serve on a bed of Sharwood's Noodles.
  5. Garnish with deep fried chilli