Duck Stir-Fry with Plum Sauce
Give your stir-fry a sweet and sour edge with a dash of plum sauce, soy sauce and ginger. The oriental flavours are a perfect match for duck breast. Serve with rice or stir-fried vegetables.
|2x 150g||skinless duck breasts, cut into strips|
|4 tbsp||plum sauce|
|2 tbsp||sunflower oil|
|1||yellow pepper, deseeded and sliced|
|200g||button mushrooms, sliced|
|250g||sugar snap peas|
|2||pak choi, leaves separated|
|2 tbsp||soy sauce|
|1 tsp||fresh grated root ginger|
|salt and black pepper|
1. Season the duck strips and coat them in 2 tablespoons of the plum sauce. Heat the sunflower oil in a wok or frying pan until hot and add the duck strips. Fry for 8–10 minutes until golden, then remove and set aside. Add the yellow pepper, shallot, mushrooms, sugar snap peas and pak choi leaves to the wok over a high heat and stir-fry for a few minutes.
2. Mix together the remaining plum sauce, soy sauce, ginger and cornflour. Pour the mixture into the wok and add the cooked duck. Toss over the heat for a minute or two until heated through and serve immediately.
TIP: Use a teaspoon to peel the skin off fresh root ginger.