Chinese Duck Breast and Pak Choi Stir-Fry
by Jane Lovett
As with most stir-fries, I would recommend preparing everything in advance before you begin, then all’s set to go for a very tasty, quick supper. The sauce ingredient list seems quite long, but they’re mostly store cupboard items from bottles. The duck is extraordinarily tender.
Method
Based on 4 servings, adjust as needed.
Step 1
Pull the skin off the duck breasts and discard, then with the palm of one hand laid on top of a breast, slice each breast in half horizontally lengthways to make two pieces exactly the same breast shape, but half the thickness. Slice each one into roughly 1cm strips. Put the strips in a bowl, add the five-spice powder and stir to coat. Prepare all the vegetables as per the instructions in the ingredients list.
Step 2
Mix together the sweet chilli sauce, oyster sauce, dark soy and sesame seed oil, together, adding 1 tablespoon of water (if cooking for 4), then set aside. Boil a kettleful of water.
Step 3
Heat a splash of vegetable oil in a wok or large frying pan until hot, add the pak choi stems and stir-fry on a high heat for a few minutes until beginning to soften, yet retaining a little bite, then add the leaves. Stir-fry until just wilted, but still bright green. Transfer to a plate and keep warm.
Step 4
Heat a splash more vegetable oil in the pan, add a small handful of the duck strips and stir-fry on a high heat for a few minutes until just beginning to take on some colour. Remove from the pan onto a separate plate and repeat with the remaining duck.
Step 5
Meanwhile, put the noodles into a large, heatproof bowl. Pour the boiling water over to cover and leave for a few minutes to heat through.
Step 6
Add the sauce to the wok or pan, allow it to bubble up and then scrape the tasty sediment off the bottom. Return the duck to the wok/pan, plus any escaped juices.
Step 7
Drain the hot noodles and divide between four bowls or plates. Spoon over the duck and sauce mixture, followed by the pak choi, then sprinkle over any/all of the serving suggestions (if using) to finish, and serve.
- Ingredients
- Based on 4 servings
-
600g Cooked Fresh Egg Noodles 2x Sainsbury's Free Range Fresh Egg Noodles 410g -
400g Duck Breasts 1x Sainsbury's British Duck Breast Fillets x2 397g -
2 tbsp Sweet Chilli Sauce 1x Sainsbury's Sweet Chilli Sauce 330g -
2 tbsp Oyster Sauce 1x Sainsbury's Oyster Sauce 150ml -
1 tbsp Toasted Sesame Seeds, toast them in the dry wok/pan on a medium heat for 2–3 minutes 1x Sainsbury's Sesame Seeds 50g -
2 tbsp Toasted Sesame Oil 1x KTC Pressed Toasted Pure Sesame Oil 250ml -
A handful of Coriander Sprigs, if you have them 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
2 splashes Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
2 Pak Choi Bulbs, leaves and stems separated and cut into 2cm-thick slices on a diagonal 1x Sainsbury's Pak Choi 250g -
3 tbsp Dark Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml -
1 tsp Chinese Five Spice Powder 1x Sainsbury's Chinese 5 Spice -
0.5 Red Chilli, de-seeded and very thinly sliced 1x Sainsbury's Red Chillies 65g -
2 Spring Onions, trimmed and thinly sliced lengthways or diagonally 1x Sainsbury's Spring Onions Bunch 100g