Ingredients:
4 duck breast fillets
Salt
1 1/2 tbsp clear honey
3 tbsp polyunsaturated oil
1 brunch spring onions,trimmed and cut into 1 inch lengths
1 large green pepper, seeded and cut into thin strips
225 g mange-tout, topped and tailed
2 garlic cloves, crushed
2-3 good pinches five spice powder
1 tbsp raw cane sugar
3 tbsp dark soy sauce
1 tbsp malt vinegar
16 water chestnuts, sliced
40 g toasted cashew nuts, chopped
Direction;
1. Prick duck breast skin all over with a skewer or fork and rub well with salt to help crisp skin. Place skin side uppermost on a rack or trivet in a roasting tin.
2. Bake duck in the oven at 350 F,180 C, Gas 4 for 15 minutes. Brush the skin with clear honey and cook for a further 15 minutes, until cooked through. Remove from the oven and leave to cool. When cold, cut into thin strips.
3. In a wok or large frying pan, heat the oil.Add the spring onion, green pepper, mange-tout, garlic and five spice powder and stir-fry for 2 minutes.Add the raw cane sugar, dark soy sauce, malt vinegar and duck strips and toss in the sauce to heat through and glaze. Add the sliced water chestnuts and toss through lightly.
4. Serve at once, sprinkled with chopped, toasted cashew nuts and accompanied by rice.
Direction:
1. Prick duck breast skin all over with a skewer or fork and rub well with salt to help crisp skin.Place skin side uppermost on a rack or trivet in a roasting tin.
2. Bake duck in the oven at 350 F for 15 minutes, until cooked through. Remove from the oven and leave to cool. When cold, cut into thin strips.
3. In a wok or large frying pan, heat the oil. Add the spring onion, green pepper, mange-tout, garlic and five spice powder and stir-fry for 2 minutes. Add the raw cane sugar, dark soy sauce, malt vinegar and duck strips and toss in the sauce to heat through and glaze. Add the sliced water chestnuts and toss through lightly.
4. Serve at once, sprinkled with chopped, toasted cashew nuts and accompanied by rice.
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