I made this for myself on Thursday for dinner. I had actually intended to make it last Saturday but the search for a single duck breast sent me from Sainsbury’s to Waitrose but to no avail – due to refrigerator problems in both shops the meat counters in neither could help me. Anyway, this week I had no such problems so duck it was. I cobbled the recipe together myself and pretty much made it up as I went along. Still, it worked! And very tasty it was too.
1 duck breast, diced
5-6 spring onions, diagonally sliced
1 large garlic clove, thinly sliced
½ a red pepper, diced
5 stalks of asparagus, cut into 1½” pieces
2-3 tablespoons of hoisin sauce
½ tablespoon of Japanese soy sauce
½ of mirin
Dice the duck breast. (Leave the skin on and that goes nice and crispy when you cook it.)
Heat some olive oil in a wok over a medium heat and frown the duck pieces.
Once browned add the garlic and spring onion and fry for a further minute or so. Add the hoisin sauce and stir to coat the duck pieces well.
Add the soy sauce and mirin, then add the asparagus pieces and diced pepper.
Cook for a further 2-3 minutes until the asparagus and pepper are tender and the duck is cooked through.
The rich flavour of the hoisin sauce compliments the duck beautifully and the spring onions and asparagus add another dimension. A nice, easy stir-fry that’s quick to throw together and tasty too. I served it with plan, boiled rice.