2 x 150 g skinless duck breasts, cut into strips<br />
4 tbsp plum sauce<br />
2 tbsp sunflower oil<br />
1 yellow pepper, deseeded & sliced<br />
2 shallots, sliced<br />
200 g button mushrooms, sliced<br />
250 g sugar snap peas<br />
2 pak choi, leaves separated<br />
2 tbsp soy sauce<br />
1 tsp grated fresh root ginger<br />
1 tsp cornflour<br />
salt & pepper<ol>
<li>Season the duck strips and coat them in 2 tablespoons of the plum sauce. Heat the sunflower oil in a wok or frying pan until hot and add the duck strips. Fry for 8 – 10 minutes until golden, then remove and set aside. Add the yellow pepper, shallot, mushrooms, sugar snap peas and pak choi leaves to the wok over a high heat and stir-fry for a few minutes.</li>
<li>Mix together the remaining plum sauce, soy sauce, ginger and cornflour. Pour the mixture into the wok and add the cooked duck. Toss over the heat for a minute or two until heated through and serve immediately.</li>
</ol>
Duck Stir Fry with Plum Sauce
For a delicious way to cook duck, give this Chinese-inspired stir fry a go with grated ginger, soy sauce & plum sauce.
