Yesterday evening I had the lovely Phil Dukes over for dinner and Doctor Who. (We watched The-American-TV-Movie-with-the-Pertwee-logo-and-the-really-camp-Master. Great fun, not seen it for ages!)
This is a two part recipe. I fancied making some battered pork and spring onion balls and so searched for a suitable stir fry recipe to accompany them. I found this recipe on the BBC website and it sounded tasty so I thought that I’d give it a go. I was concerned, with the sugar caramelising the vegetables, and the sweetness of the pineapple that the whole dish would be too sweet but the richness of the duck meat and the savoury flavour of the teriyaki sauce mitigated against this and made for delicious balance.
I’ll detail the recipe for the pork balls in the next post.
For the marinade:
2 duck breasts
6 tablespoons of teriyaki sauce
2 tablespoons of dark soy sauce
2 cloves of garlic, crushed
2 teaspoons of grated ginger
1 small bunch of coriander, chopped
2 tablespoons of honey
For the stir-fry:
2 tablespoons of sesame oil
2 peppers, one red, one green, de-seeded and thickly sliced
½ teaspoon of finely chopped fresh red chilli
1 teaspoon of ginger, chopped
2 banana shallots, finely sliced
1 heaped tablespoon of demerara sugar
Jice of one lime
1 small pineapple, cut into chunks (or, as I opted for, a tin of pineapple chunks)
2 heads pak choi, trimmed but with leaves left whole
Coriander stalks, chopped, to garnish
Combine all the marinade ingredients and marinate the duck breasts in the liquid for at least one hour.
Remove the duck breasts and place in a hot frying pan, skin side down, for 10 minutes. Turn the duck over and fry for a further five minutes. (Now, I knew from bitter experience that this sort of activity would fill the kitchen with smoke and set off the fire alarms, disturbing the neighbours, within five minutes, so I preheated the oven to 200, crisped up the skin side of each duck breast in a hot frying pan, and then transferred them to a roasting dish, and roasted them in the oven for fifteen minutes! After fifteen minutes I poured half of the reserved marinade over the duck breasts and cooked them in the oven for a further 3-4 minutes.)
Remove the pan from the heat, pour remaining marinade over the duck and allow to rest in the pan.
Heat the sesame oil in a pan, add the peppers and cook for 2-3 minutes. Then add the chilli, ginger, and shallots and cook on a high heat for two more minutes.
Reduce the heat and add the sugar and lime juice. Once caramelised, add the pineapple and leave to cook for five minutes.
Add the pak choi and stir until cooked.
Put the vegetables on the serving plates and top each portion with a duck breast. Pour over the juices and garnish with the coriander stalks.