Duck in orange sauce stir-fry



Serves 1


Prepare all ingredients before starting the dish.

Make orane sauce marinade by mixing the juice and zest of 1 orange, 1tbsp roasted garlic prepared as above (or just finely chop 3 garlic cloves), 1 tsp runny honey, 2tsp chilli flakes, pinch salt, 1 tsp cornflour, 1 tsp freshly grated ginger. Place half a duck breast with fat intact into the marinade for at least 30 minutes.

Place a handful of medium egg noodles in a bowl and cover with boiling water.

Slice half a carrot to resemble matchsticks.

Slice longways and thinly 6" piece of aubergine.

3 brocolli florets sliced longways and thinly.

1 shallot diced.

3 savoy cabbage leaves sliced into thin 2" pieces.

2 tbsp cut green beans and snap peas.

Put a wok on the hob using high heat for 3 minutes. Remove the duck breast and put it fat side down into the wok, leave 4 minutes to cook. Turn and cook the other side for 1 minute. Remove the duck and set aside. The fat will render down, swirl it around the wok leaving a fine coating and drain off the residue (this can be used to cook roast potatoes at a later date giving a marvellous flavour).

Put the carrots, shallots and brocolli in the wok and stir and turn to cook for around 1 minute. Add aubergine, cabbage, green beans and snap peas and cook in the same way for 1 minute. Place the lid on the wok and leave 2 minutes.

Add the marinade and stir the veg to coat well for 1 minute. If you wish trim any remaining fat from the duck, I prefer to leave mine on as the flavour is great.

Slice the duck into half inch wide and long pieces and return to the wok stir-frying another 1 minute.

Drain the noodles using a sieve, put them into the wok again stir frying to coat with the orange sauce. Turn off the heat and replace the lid on the wok. Leave for 2 minutes. Serve with a sprinkling of sesame seeds.