For those who are watching the calories, did you know a skinless duck breast has fewer calories and under half the fat of a skinless chicken fillet?* So this stir fry recipe is not only delicious, but it can be enjoyed without the guilt. And it's quick to prepare too. Win, win, win.
5 minutes preparation - 15 minutes cooking
2 skinless Gressingham Duck breasts, cut into 1 cm strips
1 small onion, roughly sliced (approximately 1 cm)
2 cloves garlic, finely diced
1 large red pepper, cut into 2 cm pieces (core removed)
1 small thumb of root ginger, peeled and finely sliced into matchsticks
1 tablespoon of light soy
2 spring onions, finely chopped into rings
250 ml black bean sauce
2 tablespoons vegetable oil
1 large handful spinach or pak Choy
1 chilli, finely chopped (optional)
Salt and pepper
Small jug of water
Heat the oil in a wok or large frying pan until hot.
Add in the duck and quickly stir fry for approximately 1 minute. If the duck appears to be drying out too quickly add a splash of water and continue to stir. After 1 minute take the wok off the heat and quickly remove the duck from the wok and set aside in a warm place.
Return the wok to the heat and add in the onions. Put in a pinch of salt and a touch of water and fry for 1 minute. Be careful not to burn the onions, if the flame is too fierce turn down the heat a little and add another splash of water (about a teaspoon each time it is required).
Add in the peppers, ginger and garlic (and chilli if required) and stir fry for another minute.
Afterwards, add the light soy and spinach/ pak choy and stir fry for one more minute.
Now put in the black bean sauce and bring up to heat until bubbling. Return the duck to the wok and cook for a further minute. Mix well and serve with plain rice. Garnish with spring onion.
*(a skinless duck fillet has 92kcal and 1.3g of fat per 100g compared to a skinless chicken fillet that has 120kcal and 3.2g of fat per 100g).
Gressingham has lots of recipes along with “how-to” videos on their website www.gressinghamduck.co.uk