The Recipe Room

I am sure that you have all tried a chicken stir-fry before, but have you tried it with duck? My recipe uses a meat that not many think to use very often.

Duck season runs from September to the end of February in the UK.  Duck fillet stir fry with noodles is a succulent, tasty, speedy, and low fat recipe – what more could you want?  It only takes 10 minutes to make, and is fit for a special occasion.

What you need:

• 250g mini fillets of Gressingham Duck
• 2 tsp sesame oil
• 1 carrot, thinly sliced
• 100g broccoli, chopped into small pieces
• 1 tbsp clear honey
• 2 tbsp light soy sauce
• 2 tsp hoisin sauce
• 300g straight to wok medium noodles
• 4 spring onions, thinly sliced
• Handful of cashew nuts, unsalted, whole

What to do:

1. Heat the sesame oil in a large wok or heavy-based frying pan and stir-fry the duck, broccoli and carrot for about 5 minutes on a high heat.
2. Mix the hoisin and soy sauces together with the honey in a small bowl and leave to one side.
3. Empty the packet of noodles into the frying pan with the duck and the vegetables, cooking them for 2-3 minutes, until they are piping hot throughout.
4. Add the cashew nuts and continue to stir fry until the duck is thoroughly cooked. You will know it’s done when it is brown throughout, with no pink areas.  Once cooked, pour over the honey sauce, stir it in, and sprinkle over the spring onions.
5. Serve in pretty bowls and eat with chopsticks!

10 minutes to prepare and cook

Makes: 2 main courses

A little more about the Gressingham duck…

There are many varieties of wild duck in the UK, but perhaps the most renowned and desired for cooking these days is the Gressingham duck, which is a crossbreed of wild Mallard and Pekin.  It’s well known for its high proportion of breast meat and great flavour.  At the right time of year, you’ll find Gressingham duck in most major supermarkets and in some independent shops.  It’s a domestic duck that differs from all others.  Whilst most breeds live in nature and across continents, the Gressingham duck is a recently developed breed which is produced exclusively by one company in East Anglia.  It has rapidly developed a very high reputation for quality.

Tags: Broccoli, carrots, cashew nuts, Duck Fillet Stir Fry with Noodles, duck recipes, Gressingham duck, hoisin sauce, noodles, seasonal food, sesame oil, soy sauce, spring onions

This entry was posted on Wednesday, 25 April, 2012 at 11:32 am by Toni Simpson and is filed under Less than 30 minutes, Main Courses, Meal for 2 people. You can follow any responses to this entry through the feed RSS 2.0. You can leave a comment, or make a trackback from your own blog.