Sweet and sour duck

Sweet and sour duck
Print Recipe
Servings Prep Time Cook Time
4servings 25minutes 15minutes
Servings Prep Time
4servings 25minutes
Cook Time
15minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Mix together the soy sauce, vinegar, plum sauce and tomato paste in a jug or small bowl and set aside.
  2. Heat the oil in a wok or large frying pan and stir-fry the scallions and ginger over a fairly high heat for about 30 seconds. Add the duck and stir-fry over a high heat for about 2 minutes until lightly cooked.
  3. Add the peppers to the wok and continue to stir-fry for 4-6 minutes until the peppers and duck are just tender and the juices have evaporated. Add the kumquats (if using) and cook for a further 1 minute.
  4. Stir the sauce mixture, then pour it into the wok, tossing everything together to coat with the sauce and heat through. Add the bokchoyand stir-fry for about 1 minute or until wilted.
  5. Finally, add the noodles to the wok and stir-fry for 2-3 minutes until thoroughly heated. Serve immediately.
Recipe Notes

Variations: If bokchoy is not available, substitute shredded napa cabbage or young spring greens. To make a vegetarian version of this dish, replace the duck with firm tofu.

Each serving: 42.5 g protein, 25 g fat of which 5.5 g saturates, 46 g carbohydrate, 3 g fibre, 583 Calories