Duck Stir Fry with Plum Sauce
This recipe has a sweet and sour kick with a dash of plum sauce, soy sauce and ginger. Perfect match for duck.
Preparation time: 8 minutes || Cooking time: 12 minutes
- Duck breast: 300gm
- Plum sauce: 4 tablespoons
- Sunflower Oil: 2 tablespoons
- Yellow pepper: 1
- Shallots: 2
- Mushrooms: 200gm
- Snap peas: 250gm
- Pak choi: 2
- Soy Sauce: 2 tablespoons
- Fresh ginger root: 1 tablespoon
- Cornflour: 1 tablespoon
- Salt and pepper to taste
First, slice the duck breast into strips, remove the seeds from the pepper and slice it Julienne style, slice the shallots, slice the mushrooms, remove the leaves from the Pak Choi and grate the ginger root.
Season the duck and cover with the plum sauce. Heat the oil in a pan over medium fire,, add the duck and cook for 10 minutes or until golden brown then set aside.
Add the pepper, shallots, mushrooms, snap peas and pak choi to the pan and cook for a few minutes. Mix all the remaining sauces (plum and soy sauce), ginger, cornflour and pour them into the pan. Add the cooked duck and cook together over high heat for a further minute. Serve immediately.