Poultry Recipes - Stir-fried Crispy Duck Recipe

Ingredients

• 350g/12oz duck breast fillets

• 30ml/2 tbsp plain (all-purpose) flour

• 60ml/4 tbsp oil             

• 1 bunch spring onions (scallions), cut in strips, plus extra to garnish

• 275g/10oz/2 1/2 cups finely shredded green cabbage

• 225g/8oz can water chestnuts, drained and sliced

• 50g/2oz/1/2 cup unsalted cashew nuts

• cucumber, cut in strips

• 45ml/3 tbsp plum sauce

• 15ml/1 tbsp soy sauce

• salt and ground black pepper

Serves 2

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Method:

1. Remove any skin from the duck breast, then trim off a little of the fat. Thinly slice the meat.

2. Season the flour with plenty of salt and pepper and use it to coat the pieces of duck all over.

3. Heat the oil in a wok and cook the duck slices in batches over a high heat until golden and crisp. Keep stirring to prevent the duck from sticking. As each batch cooks, remove the duck with a slotted spoon and drain on kitchen paper.

4. Add the spring onions to the wok and cook for 2 minutes, then stir in the cabbage and cook for 5 minutes, or until it has softened.

5. Return the duck to the pan with the water chestnuts, cashews and cucumber. Stir-fry for 2 minutes.

6. Add the plum sauce and soy sauce, season with salt and black pepper to taste, then heat for 2 minutes. Serve in individual bowls, garnished with the sliced spring onions.

Note: This stir-fry is delicious wrapped in steamed mandarin pancakes, with a little extra plum sauce.

Cook's Tip: Water chestnuts are the perfect foil for the rich duck in this stir-fry, remaining crisp and crunchy after cooking.