299272-1-eng-GB_127

Honeyed duck and vegetable stir-fry

  • for 4 people
  • Ready in 20 minutes
  • Easy
This duck recipe has what it takes to make any mouth water.

Nutritional info per serving

Per serving: 257kcals, 11.3g fat (2.6g saturated), 26.8g protein, 13g carbs, 12.5g sugar, 3g salt

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INGREDIENTS

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

METHOD

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.

  • 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.

From July 2004

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