Recipe of the month
According to recent research, more and more of us are choosing to spend our Friday and Saturday nights at home rather than going out to dinner (yes, it's the effects of that pesky credit crunch again). But rather than call out for a pricey takeaway, why not rustle up your own Chinese banquet at home?
This duck stir-fry is quick and easy to make - and perfect for a romantic evening in or fuss-free dinner party. Duck is a highly versatile meat that's as easy to cook as chicken or turkey - and you don't need to be an experienced cook to get it exactly right.
Chinese duck stir fry
Ingredients (to serve two)
1 duck breast; 1 tbsp honey; 200g egg noodles; 1 tbsp olive oil; 1 tbsp sesame oil; 1 red chilli, finely chopped; 1 clove garlic; finely chopped; 3cm ginger, cut into thin strips; handful of baby carrots; handful of sugar snap peas or mange tout; 1 red pepper, cut into strips; handful of spring onions, cut into thin strips; 1 tbsp mirin; 1 tbsp soy sauce; handful of coriander leaves and stalks, finely chopped
Method
1. Score the skin of the duck breast and place skin-side-down in a cold frying pan. Set over a medium heat and fry gentle until the skin has browned. Turn the breast over and drizzle the honey over the skin.
2. Cook the noodles, following the instructions on the packet.
3. Heat the olive oil and sesame oil in a wok or frying pan. Add the chilli, garlic, ginger, carrots, peas or mange tout, pepper and spring onions. Pour over the mirin and soy sauce. Stir-fry for a few more minutes.
5. Add the noodles and coriander stalks. Toss together.
6. Spoon into serving bowls, fan the duck pieces over the top. Sprinkle over the coriander leaves.
For more fabulous duck recipes, visit www.cherryvalley.co.uk. Cherry Valley duck is available in Marks & Spencer stores nationwide.
