Sweet and sour duck
Kumquats are a small citrus fruit, like an orange, but the whole fruit is edible, adding a great tangy flavour to this easy stir-fry dish. Kumquats are believed to symbolize good fortune in the Far East. If you prefer, you may omit them.
2 tablespoons salt-reduced soy sauce
2 tablespoons rice vinegar
1⁄3 cup plum sauce
2 tablespoons tomato paste
2 tablespoons canola oil
8 scallions, sliced
30 grams (1 oz) fresh ginger, peeled and cut into strips
4 duck breasts, skinned and thinly sliced
2 red peppers, deseeded and thinly sliced
8 kumquats, thinly sliced (optional)
250 grams (1⁄2 lb) bokchoy, sliced lengthwise
440 gram package Hokkien noodles
1.Mix together the soy sauce, vinegar, plum sauce and tomato paste in a jug or small bowl and set aside.
2.Heat the oil in a wok or large frying pan and stir-fry the scallions and ginger over a fairly high heat for about 30 seconds. Add the duck and stir-fry over a high heat for about 2 minutes until lightly cooked.
3.Add the peppers to the wok and continue to stir-fry for 4–6 minutes until the peppers and duck are just tender and the juices have evaporated. Add the kumquats (if using) and cook for a further 1 minute.
4.Stir the sauce mixture, then pour it into the wok, tossing everything together to coat with the sauce and heat through. Add the bokchoyand stir-fry for about 1 minute or until wilted.
5.Finally, add the noodles to the wok and stir-fry for 2–3 minutes until thoroughly heated. Serve immediately.
Variations• If bokchoy is not available, substitute shredded napa cabbage or young spring greens. • To make a vegetarian version of this dish, replace the duck with firm tofu.
Serves 4
Preparation time 25 minutes
Cooking time 15 minutes
Each serving
42.5 g protein • 25 g fat of which 5.5 g saturates • 46 g carbohydrate • 3 g fibre • 583 Calories
