Honey & Ginger Duck Stir Fry - 4 Syns

Serves 2

This was a super tasty dish that was fresh and filling. It looks really big and colourful on the plate.  It can be a bit difficult / time consuming removing the skin of the duck so may be best to ask your butcher to do it! I found that out the hard way and currently have hacked up fingers from the job...

Ingredients:
2 x Duck Breast (skin removed), diced
1 x Orange / Yellow Pepper, diced
1 x Red Pepper, diced
2 x Scallion, finely sliced
1 inch piece of ginger, half cut into thin strips / half grated
1 clove garlic crushed
1 Pak Choi, sliced
Nest of thin egg noodles
Salt & Pepper
1/2 tsp Cayene Pepper
1/2 Chilli (optional)
Fry Light
 
Sauce
2 tbs Light Soy
1 tbs Honey
1 tbs Sweet Chili Sauce
1 tbs Plum Sauce
125 ml Chicken Stock
Grated ginger (from above)

 

Method

 

Prepare all the veg before starting to cook.  Keep the sliced scallion and the green tops of the pak choi aside until just before serving.

 

1.     Season the duck with the salt, pepper and cayenne pepper.  Rub it all over the meat and stir fry over a hot heat with Fry light.  If the meat begins to stick, add a splash of water.  Once the duck is cooked, remove from the pan and set aside to rest.

2.     In a pan add the stock, grated ginger, soy sauce, honey, plum sauce and sweet chilli sauce and cook on a high heat.  Keep stirring for about 2 – 3 minutes until the sauce begins to thicken. Reduce the heat and allow to simmer while stir frying the veg.

3.     Put the noodles on to cook, as per the packet instructions, strain and set aside.

4.     Spray a wok with Fry light and add all the veg, except the scallions and green tops of the pak choi.  Stir fry to your liking, I personally like my veg quite crunchy so only stir fry for approx. 2 mins.

5.     Add the meat, noodles and sauce to the veg and cook for about 1 – 2 mins, adding in the scallion and green pak choi 1 min before serving.