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Stir-Fried Duck

cookeryskills's picture
Ingredients
  Duck breasts 2 Medium
  Noodles 300 Gram
  Baby mushrooms 50 Gram
  Broccoli florets 75 Gram
  Cashew nuts 50 Gram, unsalted
  Cornflour 1 Teaspoon
  Hoi-sin sauce 2 Tablespoon
  Vegetable oil 1 Teaspoon (to shallow fry)
  Sea salt/Pepper 1 Tablespoon (use as per taste)
  Spring onions 1 Cup (16 tbs), finely shredded (for garnish)
  White wine vinegar 1 Tablespoon (for Marinade)
  Fresh orange juice 150 Milliliter (for Marinade)
  Garlic clove 1 Small (for Marinade)
  Red chilli 10 Gram (for Marinade)
  Fresh root ginger 10 Gram (for Marinade)
  Dark soy sauce 1 Tablespoon (for Marinade)
  Runny honey 2 Teaspoon (for Marinade)
Directions

MAKING
1. Under a pre- heated grill, place the cashew nuts after laying onto a baking tray to roast, turning from time to time to get an even color.
2. Remove from the grill and place into a small clean bowl.
3. Place the duck breast onto your board skin side up and, using a sharp knife, cut across the breasts into thin slices and place into a clean bowl.
To make the marinade :
4. Peel and crush the garlic clove, peel and grate the fresh ginger, de-seed and finely dice the red chilli.
5. Place them all into a jug and mix in the vinegar, orange juice, soy sauce and honey.
6. Mix well and pour over the slices of duck.
7. Mix well together, cover with cling film and place into the fridge to marinade for at least 1 hour.
8. Cut the broccoli into small, bite-size florets.
9. Blanch it in boiling salted water for 1 minute, then plunge it into ice cold water and drain well.
10. Wipe the baby mushrooms with a clean, damp cloth and leave whole.
11. Wash and dry the spring onions and shred finely into about 6cm lengths and save them for garnish.
12. Heat a touch of oil in a wok over a high heat on the hob.
13. When it is hot, carefully add the slices of duck, saving the marinade for later.
14. Add the mushrooms and stir fry the duck for 2 minutes.
15. Add the broccoli and cashew nuts and continue to stir-fry for a further minute or so.
16. Stir in the hoi-sin sauce and season to taste.
17. Remove from the wok into a dish and keep warm.
18. Return the wok to the hob , pour in the marinade and bring to the boil.
19. Mix a little cornflour with a touch of cold water to make a smooth paste and slowly add to the boiling marinade to allow the marinade to thicken slightly.
20. Add the noodles to the wok to heat through for a few minutes and spoon the noodles into warmed bowls.
21. Then add the stir fried duck and other cooked ingredients.

SERVING
22. Garnish with the finely shredded spring onions and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Preparation Time: 
65 Minutes
Cook Time: 
15 Minutes
Ready In: 
80 Minutes
Servings: 
4

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