For a speedy supper, and a twist on a classic, try cooking with duck breasts in your next stir-fry.
This one is flavoured with ginger, chilli, Chinese five-spice and black bean sauce for a seriously fragrant and pleasantly addictive dinner.
It cooks in only 10 minutes, but make sure you're using one of our best wok pans to ensure it cooks evenly for an authentic Chinese taste.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
655
Ingredients
4
small-medium duck breasts
11/2tsp.
Chinese Five Spice
300g
pak choi
2Tbsp.
groundnut or vegetable oil
2
red peppers, deseeded and sliced
150g
sugar snap peas, sliced lengthways
5
cm fresh root ginger, finely chopped
1
red chilli, deseeded and sliced
100g
black bean sauce
fresh coriander, to serve
Directions
Step 1
Remove and discard the skin from the duck. Slice the duck into finger-sized strips and put in a bowl. Toss through the Chinese 5 spice and some seasoning. Set aside.
Step 2
Roughly chop the pak choi – keeping the stalkier and leafier ends separate.
Step 3
Heat half the oil in a large frying pan or wok over high heat and stir-fry the duck for 5min. Empty into a bowl and set aside. Heat remaining oil and fry the peppers, sugar snap peas and pak choi stalks for a few minutes until softening. Add the ginger, pak choi leaves and chilli and fry 1min.
Step 4
Return duck to the pan with the black bean sauce and 100ml (31/2fl oz) water. Heat through and check seasoning. Sprinkle with coriander, if you like, and serve with rice.
Per Serving:
Calories: 655
Fibre: 6 g
Total carbs: 59 g
Sugars: 8 g
Total fat: 23 g
Saturated fat: 6 g
Protein: 50 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
