Leftover Duck Stir Fry

Submitted by Bouncepogo

"A great way to use up left over roast duck. Alternatively use fresh cubed duck breasts and cook in the wok first. I've added the veggies I think works best, but you can substitute it to whatever you fancy really. Please note the cooking times given are just for guidance, not set in stone."

 

• Ready In: 15mins
• Ingredients: 13
• Serves: 2

ingredients

• 1 tablespoon peanut oil
• 5 medium mushrooms (sliced thinly)
• 350 g duck (in small pieces)
• 1 garlic clove (chopped)
• 1 teaspoon fresh gingerroot (chopped)
• 1 chile (deseeded and chopped)
• 3 spring onions (chopped finely)
• 100 g sweetcorn (use baby sweetcorn, cut into chunks)
• 100 g mange-touts peas (whole or in chunks)
• 1 tablespoon soy sauce
• 1 tablespoon rice wine (Chinese cooking wine)
• 1 1⁄2 tablespoons hoisin sauce
• 35 g unsalted cashews

directions

1. Heat a large wok and add oil.
2. Add mushrooms, cook for 3 minutes until they start to soften and brown.
3. Add duck, cook for 1 minute.
4. Add garlic, ginger, and chilie, stir well, cook for a further 2 minutes.
5. Add sweetcorn, mange tout, cook for 2 minutes.
6. Add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through.
7. Add cashews, stir well to heat through.
8. Serve with boiled or egg fried basmati rice.

Reviews

[valsma]

Wow, we loved this recipe! The only thing I changed was to add a bit of water to the sauce. It made me want to roast a duck just to make this.