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Duck With Mangetouts And Cashews

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  Egg white 1
  Duck breasts 12 Ounce, skinned and cut into 2.5 cm (1 inch) pieces (350 Gram)
  Groundnut oil 4 Tablespoon
  Unsalted cashew nuts 2 Ounce (50 Gram)
  Garlic 1 Clove (5 gm), chopped
  Ginger 1 Tablespoon (Fresh)
  Spring onions 5 , chopped roughly
  Celery sticks 3 , sliced diagonally
  Mangetouts 4 Ounce, topped, tailed and halved (125 Gram)
  Cornflour 1 Teaspoon
  Dark soy sauce 2 Tablespoon
  Clear honey 1 Teaspoon
  Dry sherry 2 Tablespoon
  Stock/Water 6 Tablespoon
  Salt To Taste
  Pepper To Taste

1. Whisk the egg white until frothy, then beat in the cornflour and a little salt and pepper. Add the duck and mix well.
2. Mix the sauce ingredients together in a cup.
3. Heat 1 tablespoon of the oil in a wok, add the cashew nuts and stir-fry for 30 seconds. Remove from the wok and set aside.
4. Heat the remaining oil, add the duck and stir-fry for 3 minutes. Remove with a slotted spoon and set aside.
5. Add the garlic, ginger, spring onions, celery and mangetouts to the wok and stir-fry for 2 minutes. Return the duck and cashews.
6. Pour in the sauce, stirring until thickened. Transfer to a warmed serving dish and serve as soon as possible.

Recipe Summary

Difficulty Level: 
Main Dish

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