This is a great recipe to do in a wok as it calls for high heat and quick cooking. You can make this with chicken or pork as well if you don’t have any duck 🙂 But I absolutely love the duck and orange combination! You can also play around with different veggies. Beansprouts, water chestnuts, spinach or baby corn.
4 x Duck Breasts
2 tsp chinese 5 spice
Sea salt and freshly ground black pepper
2 tbsp sunflower or groundnut oil
2 large handfulls of thin asparagus, trimmed
2 large handfulls of sugar snap peas or mangetouts
4 cloves of garlic, peeled and finely sliced
1 – 3 fresh red chillies, deseeded and finely sliced
2 thumb sized pieces of fresh ginger, peeled and grated
4 oranges, zested then peeled and segmented
1 tbsp honey
A handful of fresh mint, leaves picked.
4 tbsp soy sauce
– First, score the skin of the duck with a sharp knife, then dust the breasts all over with 5 spice and a good pinch of salt. Put the duck breast skin side down in a hot pan and press down until skin goes crispy. Turn over and cook the flesh side until done to your liking. Set aside.
– Get all your veggies and flavourings ready to go and heat a wok up to its maximum temperature. Add a couple of tbsp of your sunflower or groundnut oil and swirl it around so that it coats the wok well.
– Add your asparagus and sugar snap peas and toss around. Then add garlic, chilli and ginger. Continue stir-frying on the highest heat for a couple of minutes until the asparagus has softened a bit but still has a nice crunch.
– Remove the veg to a plate. slice up your duck breasts into little slivers and put these back into the wok with any resting juices and maybe even an extra pinch of 5 spice. Cook until nice and crispy.
– Put all your vegetables back into the wok and turn down the heat. Add the oranges, honey, half the mint and the soy sauce and serve straight away on a large plate, sprinkled with the rest of your mint.
– Serve with rice or noodles as a started or main course.
Recipe by Jamie Oliver