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Ingredients

  • 2 x 150 g skinless duck breasts, cut into strips
  • 4 tbsp plum sauce
  • 2 tbsp sunflower oil
  • 1 yellow pepper, deseeded & sliced
  • 2 shallots, sliced
  • 200 g button mushrooms, sliced
  • 250 g sugar snap peas
  • 2 pak choi, leaves separated
  • 2 tbsp soy sauce
  • 1 tsp grated fresh root ginger
  • 1 tsp cornflour
  • salt & pepper

Method

  1. 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.
  2. 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.
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