Last night I was off over to Abigail’s at 9 for a spot of Doctor Who, so I needed something that could be cooked quickly and easily. I fancied a stir-fry and was in the mood for duck and so I pottered about on the BBC Food website until I found this tasty little recipe. It was extremely easy to do (in fact it almost seems redundant actually typing it up – it was so simple!) and the end result was full of flavour with the various fruit juices working well with the soy, chilli and duck.
There were no edamame beans that I could find in Sainsbury’s so instead I opted for half a red pepper, de-seeded and thinly sliced, and I also bunged in a couple of asparagus tips that I had which needed using up. I also used dried noodles rather than fresh, as that’s what I had to hand.
A dash groundnut oil
1 duck breast, cut into strips
¼ of a red onion, sliced
1 fresh red chilli, de-seeded and finely sliced
2 tablespoons of chopped cashews
1 orange, zest and juice only
1 lemon, zest and juice only
1 lime, zest and juice only
A splash of soy sauce
150g of fresh egg noodles
2 tablespoons of edamame beans
Heat the oil in a wok, add the duck strips and fry over a high heat for 5-6 minutes.
Add the onion and cook for a further 2-3 minutes.
Once the onions start to soften, add the chilli, cashews, fruit juices and zests, soy and edamame beans. (or pepper and asparagus!) Stir well to combine and cook for a further 2-3 minutes. (If using fresh noodles, also add them at this point. If, like me, you’re using dried noodles, then cook in boiling water as per the instructions on the packet.)