Stir Fry Duck With Leeks
|Dark soy sauce||2 Tablespoon|
|Plum sauce||1 1⁄2 Tablespoon (2 dessertspoons)|
|Five spice powder/Ground cinnamon||1 Pinch|
|Medium dry sherry||2 Tablespoon|
|Wine vinegar||1 Tablespoon|
|Groundnut oil||3 Tablespoon|
|Duck breasts||12 Ounce, skinned and sliced thinly (350 gram)|
|Garlic||2 Clove (10 gm), crushed|
|Spring onions||4 , sliced diagonally|
|Red pepper||1 Small, cored, seeded and sliced|
|Leeks||2 , thinly sliced|
1. Blend together the soy sauce, plum sauce, spice, sherry, vinegar, stock or water and cornflour and set aside.
2. Heat 2 tablespoons of the oil in a wok, add the duck and stir-fry for 3 minutes. Season with salt and pepper, remove from the wok and set aside.
3. Heat the remaining oil in the wok, add the garlic, spring onions, red pepper and leeks and stir-fry for 2 minutes. Return the duck to the wok.
4. Add the blended sauce, stirring until thickened. Check the seasoning, transfer to a warmed serving dish and serve immediately.