Sweet and sour duck with broccolini

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Sweet and sour duck with broccolini
  • 1 kilogram chinese barbecued duck
  • 2 small red onions (200g), cut into thin wedges
  • 1 fresh small red thai chilli, chopped finely
  • 250 gram broccolini, cut into 3cm pieces
  • 1/4 cup (60ml) chicken stock
  • 1/4 cup (90g) honey
  • 1/4 cup (60ml) rice vinegar
  • 1 tablespoon light soy sauce
  • 2 teaspoon pomegranate molasses
  • 4 green onions, cut into 3cm lengths
  • 1 tablespoon sesame seeds, roasted


Sweet and sour duck with broccolini
  • 1
    Quarter duck; discard bones. Slice duck meat thickly, keeping skin intact. Heat oiled wok; stir-fry duck, in batches, until skin is crisp.
  • 2
    Heat oiled wok; stir-fry red onion and chilli until onion softens slightly. Add broccolini, stock, honey, vinegar, sauce and molasses; stir-fry until sauce thickens slightly.
  • 3
    Remove from heat; serve broccolini mixture with duck and green onion; sprinkle with seeds.


Pomegranate molasses is available at Middle Eastern food stores and specialty food shops.

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