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.
Preparation: 15 minutes
Cooking: 10 minutes
- 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
- 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.