I was popping out yesterday evening for a couple of pints with my friend Neil, so I opted for a quick stir-fry before going out – tasty but quick to do. The duck needs to be marinated for about an hour or so but as long as you plan in advance it’s not a problem.
450g of skinless, boneless duck breast.
3 tablespoons of groundnut oil
6 large spring onions, white and green parts separated and diagonally sliced into 2cm pieces
1 teaspoon of freshly chopped ginger
175g of sugarsnap peas
115g of mangetout, sliced in half diagonally
140g of shelled peas
1 red pepper, de-seeded and thinly sliced
3 tablespoons of whole almonds, halved lengthways (I left these out as I don’t like them)
55g of beansprouts
Noodles to serve
For the marinade:
1 tablespoon of light brown sugar
3 tablespoons of warm water
1-2 fresh chillies, deseeded and finely chopped
1 tablespoon of soy sauce
1 teaspoon of fish sauce
3 tablespoons of lime juice
Combine the marinade ingredients in a bowl, stirring to dissolve the sugar. Slice the duck into bite sized pieces, add to the marinade and leave to stand for at least 30 minutes.
Heat a wok over a high heat and add the groundnut oil. Stir fry the white spring pieces and ginger for a few seconds. Add the duck and the marinade and stir-fry for about 5 minutes.
When the liquid has reduced slightly add the various types of peas and sliced red pepper and stir-fry for a 3-4 minutes.
Add the almonds, beansprouts and green spring onions and stir-fry for a further minute.
Serve over cooked noodles.