Duck Stirfry – By Tim Bone
Ingredients
- 1 tbsp duck fat or canola oil
- 1 tsp sesame oil
- 1 x pack of Luv-a-Duck Fresh Breast fillets, thinly sliced Good pinch of salt and pepper
- 4 cloves of garlic, grated
- 1 tbsp ginger, grated
- 1 large brown onion, cut into wedges
- 1 red capsicum, sliced into thin strips
- 1 green capsicum, sliced into thin strips
- 400g hokkien noodles
- 1 tbsp cornflour
- 1 tbsp water
- 2 tbsp sesame seeds
For the sauce
- 1/4 cup kecap manis (sweet soy sauce) 1/4 cup sweet chilli sauce
- 1/4 cup honey
Products used
Method
- Cook noodles as per packet instructions. Rinse with cold water to stop them from sticking together.
- To make the sauce, mix the kecap manis, sweet chilli and honey together in a bowl.
- Heat a wok over high heat, add the duck fat or canola oil and sesame oil. When starting to smoke, add the duck and stir fry for 2 minutes until sealed.
- Add the garlic and ginger and stir fry for 30 seconds before adding the capsicum strips and onion wedges. Stir fry for a minute or two. Add the noodles and the sauce to the wok and mix until combined.
- Mix the cornflour and water together to make a slurry, add to the wok and stir together to thicken the sauce.
- Add the sesame seeds and serve!