Prep Time
Cook Time


  • 1 bunch Broccolini®
  • 200g Fioretto® Cauli Blossom
  • 175g Minicaps® baby capsicums
  • 3 tbs hoisin sauce
  • 1 tbs chilli jam stir-fry paste
  • 1/3 cup salted roasted cashews
  • 1 tbs peanut or vegetable oil
  • 360g roast or Peking duck breast fillets, thinly sliced (see tip)
  • steamed jasmine rice, to serve


  1. Cut Fioretto® into smaller pieces if necessary. Place in a heatproof bowl with the Broccolini®. Cover with boiling water, stand for 2 minutes then drain. Trim and halve the Minicaps®.
  2. Combine the hoisin and chilli jam paste. Place the cashews into a cold wok, then place wok over high heat. Stir fry 4-5 minutes until the cashews are hot and remove to a plate.
  3. Wipe any salt from the wok and heat over high heat until hot. Add oil and duck and stir fry for 2 minutes until warm. Add 2 tablespoons of the hoisin mixture, stir fry until duck is well coated and hoisin starts to stick to sides and base of the wok. Remove duck to a plate and cover to keep warm.
  4. Add Broccolini® & Fioretto® to the hot wok and stir fry for 1 minute. Quickly add 1 tablespoon of water (no more, you just want to release some of the sauce from the side and base of wok and produce a little steam). Cover for 30 seconds. Add the Minicaps® and stir fry for 2-3 minutes until the vegetables are just tender. Return the duck and cashews, add remaining hoisin mixture and stir to combine. Serve with rice.
  1. Precooked duck is available from the supermarket but if you have an Asian grocer that has cooked duck you can buy sliced duck breast from there.
  2. This is also fabulous using pork fillet; You will need 400g, thinly slice across the grain and following steps above, cooking the pork in two batches.
  3. Adding nuts to the cold wok and heating wok and nuts together ensures toasting nuts all way through to the centre not just quickly toasting outer surface.