This duck recipe has what it takes to make any mouth water.
- 2 tbsp clear honey
- 4 tbsp dark soy sauce
- 4 skinless duck breasts
- 2 carrots
- Bunch spring onions
- 1 small head Chinese leaf
- 1 tbsp vegetable oil
- Thai fragrant rice, boiled or steamed, to serve
- 1. In a large bowl, mix together the honey and soy sauce. Slice the duck and toss in the honey marinade. Set aside for 5 minutes. Cut the carrots and spring onions into thin strips. Finely shred the Chinese leaf.
- 2. Heat the oil in a wok or large frying pan. Lift the duck from the marinade (reserve the marinade) and stir-fry for 2 minutes until browned all over. Remove and set aside. Add the carrot and stir-fry for 1 minute. Add the spring onion, Chinese leaf and browned duck. Pour over the marinade and stir-fry for 2-3 minutes – the duck should still be a little pink in the middle (if using chicken, make sure it is cooked through). Season to taste and serve with cooked rice.
Per serving: 257kcals, 11.3g fat (2.6g saturated), 26.8g protein, 13g carbs, 12.5g sugar, 3g salt
Some supermarkets sell skinless duck breasts. If you can’t find any, buy duck breasts with skin and simply remove it yourself. This recipe works equally well with chicken.
A medium-dry, honeyed white works brilliantly – try Vouvray or a good, off-dry German Riesling.