For a speedy supper, and a twist on a classic, try cooking with duck breasts in your next stir-fry.
This one is flavoured with ginger, chilli, Chinese five-spice and black bean sauce for a seriously fragrant and pleasantly addictive dinner.
It cooks in only 10 minutes, but make sure you're using one of our best wok pans to ensure it cooks evenly for an authentic Chinese taste.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
655
Ingredients
4
small-medium duck breasts
11/2tsp.
Chinese Five Spice
300g
pak choi
2Tbsp.
groundnut or vegetable oil
2
red peppers, deseeded and sliced
150g
sugar snap peas, sliced lengthways
5
cm fresh root ginger, finely chopped
1
red chilli, deseeded and sliced
100g
black bean sauce
fresh coriander, to serve
Directions
Step 1
Remove and discard the skin from the duck. Slice the duck into finger-sized strips and put in a bowl. Toss through the Chinese 5 spice and some seasoning. Set aside.
Step 2
Roughly chop the pak choi – keeping the stalkier and leafier ends separate.
Step 3
Heat half the oil in a large frying pan or wok over high heat and stir-fry the duck for 5min. Empty into a bowl and set aside. Heat remaining oil and fry the peppers, sugar snap peas and pak choi stalks for a few minutes until softening. Add the ginger, pak choi leaves and chilli and fry 1min.
Step 4
Return duck to the pan with the black bean sauce and 100ml (31/2fl oz) water. Heat through and check seasoning. Sprinkle with coriander, if you like, and serve with rice.
Per Serving:
Calories: 655
Fibre: 6 g
Total carbs: 59 g
Sugars: 8 g
Total fat: 23 g
Saturated fat: 6 g
Protein: 50 g
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