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:
What to do:
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.
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