Citrus Thyme Duck Stir-Fry with Shallots and Greens

Name: Citrus Thyme Duck Stir-Fry with Shallots and Greens
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Ingredients: 300 g duck breast, skin on, trimmed and patted dry; 2 tbsp olive oil; 3 medium shallots, thinly sliced; 2 garlic cloves, minced; 150 g baby spinach, washed and drained; 100 g green beans, trimmed and halved; 1 tbsp fresh thyme leaves; Zest and juice of 1 large orange (about 40 ml juice); 1 tsp Dijon mustard; 1 tsp honey; Salt and freshly ground black pepper, to taste

A quick French-inspired stir-fry where tender duck breast mingles with bright citrus and earthy thyme, balanced by caramelized shallots and tender greens for a cozy cold-weather plate.

Prep10 minCook15 minTotal25 minServes2Difficultymedium

Method

How to make it

01
Score the duck skin in a crosshatch pattern without cutting into the meat and season both sides with salt and pepper.
02
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place duck breast skin-side down and cook until skin is crisp and golden, about 6–7 minutes, then flip and cook 2–3 minutes more for medium-rare. Remove duck from pan and rest, tented with foil.
03
Pour off excess fat from the skillet, leaving about 1 tbsp. Add remaining olive oil and reduce heat to medium.
04
Add sliced shallots and cook, stirring, until they soften and begin to caramelize, about 4 minutes.
05
Stir in minced garlic and cook for 30 seconds until fragrant.
06
Add green beans and cook for 3 minutes until just tender but still crisp.
07
Stir in baby spinach, fresh thyme, orange zest, orange juice, Dijon mustard, and honey. Cook, stirring, until spinach wilts and sauce thickens slightly, about 2 minutes. Season with salt and pepper to taste.
08
Slice the rested duck breast thinly against the grain and return to the pan to warm through for 1 minute.
09
Serve the duck and vegetables immediately, spooning pan sauce over the top.

From the editor

Cooking tips

Scoring the duck skin helps render the fat evenly and crisps the skin without curling.
If you prefer well-done duck, cook it an additional 2–3 minutes after flipping.
Use fresh thyme rather than dried for a more vibrant herbal note in the stir-fry.
Make the sauce more citrus-forward by adding a splash of white wine vinegar if you like a sharper tang.

Published July 20, 2026