Leftover Duck Stir Fry

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: 15 mins
• 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.