Beetroot crisps, pistachio nuts and bok choy add extra flavour to the popular Chinese combo of duck with plum sauce.
- 3 small beetroot, peeled and finely sliced on the grain into circles
- Oil, for shallow frying
- 3-4 duck breasts, skin-on
- 4-5 egg noodle nests
- 2tsp fresh root ginger, peeled and finely diced
- 2 cloves garlic, peeled and finely diced
- 8 spring onions, cut and sliced into 6cm lengths
- 4 heads bok choy (pak choi), pulled apart or sliced
- 2 sticky plum premium sachets stir-fry sauce
- A handful of chopped pistachio nuts
Heat the oil in a pan or wok to around 360°F (180°C). Take the very thinly sliced beetroot, pat dry with kitchen paper, then deep fry until crisp. Remove carefully with a spatula and drain on kitchen paper.
Take the duck breasts, pat the skin dry with a paper towel and season. Place skin-side down in a hot pan and cook for 3-4 mins. When golden brown and crispy, turn over and repeat with the bottom side. When brown, remove them from the pan and place covered by foil in pre-heated oven at 375°F (190°C) for 4-8 mins or until just pink in the centre. When cooked, remove and rest covered with foil. Turn off the oven. Then slice the duck into evenly sized pieces.
Meanwhile, take the noodle nests and par-cook them in boiling water until al dente. Drain.
Now the oven is turned off, place the beetroot crisps, evenly spaced, on a baking sheet and place in the oven to dry out briefly.
In a wok or large frying pan, take a little oil and fry the garlic and ginger until the aroma are released. Add the spring onions and bok choy and stir fry for 1-2 mins.
Then add the sticky plum stir-fry sauce and noodles. Toss together and cook until heated through.
Remove the beetroot crisps from the oven then remove the stir fry from the heat and mix in the duck. Serve on plates and garnish with the beetroot crisps and chopped pistachios.