Food & Wine
Hot and spicy stir-fried duck
Lightly dusted with Chinese five-spice, this tasty duck breast is stir-fried with a little honey, pear and fresh Asian greens to make a modern Asian lunch or dinner. It can be served as part of a shared meal with your favourite noodles or steamed rice on the side.
Serves: 4
Preparation: 15 minutes
Cooking: 10 minutes
Ingredients
- 400 g (14 oz) skinless, boneless duck breasts, trimmed of fat
- 2 teaspoons Chinese five-spice
- 2 tablespoons sunflower oil
- 4 small onions, thinly sliced
- 4 small celery stalks, thinly sliced, plus a few leaves, to garnish
- 1 firm pear, peeled, cored and diced
- 1½ cups (230 g) sliced canned water chestnuts
- 1 tablespoon honey
- ¼ cup (60 ml) rice vinegar or sherry vinegar
- 1 tablespoon salt-reduced soy sauce
- 2⅔ cups (200 g) shredded bok choy
- 1½ cups (135 g) bean sprouts, trimmed
Preparation
- Cut the duck breasts into thin strips and sprinkle over the five-spice to coat.
- Set aside.
- Heat the sunflower oil in a wok or heavy-based frying pan over high heat and swirl to coat the base and side.
- Add the duck pieces and stir-fry for 2 minutes, then add the onions and celery and stir-fry for 3 minutes, or until softened.
- Add the pear and water chestnuts and stir well to combine.
- Add the honey, vinegar and soy sauce to the wok and heat through.
- When the liquid is bubbling, reduce the heat to low and simmer for a further 2 minutes.
- Increase the heat to high, then add the bok choy and bean sprouts, and stir-fry for 1 minute, or until the bok choy has just wilted.
- Divide the duck and vegetables among serving plates and serve immediately, garnished with celery leaves.
This recipe first appeared in Reader’s Digest. For more of what you love from the world’s best-loved magazine, here’s our best subscription offer.