I made this for myself on Tuesday evening. Fig was too ill and cold-ridden to come over for our usual Tuesday Who session and Alberto was busy so I decided to make this for myself. I’ve only made it once before and it wasn’t very successful as I used the wrong type of plum sauce. This time was considerably better, although not without a little issue – the recipe says ‘baby onions’ but I couldn’t find any at Sainsbury’s so I used a small red onion cut into wedges. Unfortunately, when cooking these wedges according to the recipe they ended up rather overcooked due to the length of time involved. This is exacerbated by the fact that the baby corn takes quite a while to cook through. Next time I cook this recipe I’ll cook the baby corn first and add the onion later in the recipe. I also took the liberty of adding a handful of mangetout too.
The recipe is scaled down from a recipe for four
1 skinless, boneless duck breast per person
2 teaspoons of Chinese 5 Spice
1 tablespoon of cornflour
1 tablespoon of chilli oil
200g of baby onions (as I said above, I used one small red onion, cut into wedges, for just me)
2 garlic cloves, crushed
100g of baby corn (I cut it in half, lengthwise, in order to reduce the cooking time)
100g of mangetout
150g of pineapple chunks
8 spring onions, sliced
100g of beansprouts (I left these out – the bags that they’re sold in are always way too huge for just one person and they go off too quickly!)
2 tablespoons of plum sauce
Cut the duck breast into thin slices.
Mix the Chinese 5 Spice and cornflour in a small bowl. Toss the duck in the mixture until well coated.
Heat a wok over a high heat and add the oil. Stir fry the duck for 8 minutes or so, until it starts to crisp. Remove from the wok and set aside.
Add the onions and garlic to the wok and stir-fry for 5 minutes, until softened. (this was too much for my poor onion wedges.) Add the baby corns and stir fry for 5 minutes. Add the mangetout after 2 minutes.
Add the pineapple, spring onions and beansprouts and stir fry for 2-3 minutes. Return the duck to the wok and add the plum sauce. Stir well to combine and stir fry for a further 2 minutes.
Serve immediately. I served it with boiled rice.
Very tasty. The fruity flavours and the chilli oil combine well with the rich meaty duck.