Stir-fried duck with orange uses the classic flavour combination of rich duck balanced with tangy orange pepped up Oriental-style with ginger and sweet chilli sauce. Because duck is quite fatty it stays deliciously moist when stir-fried. It’s not cheap but this is a good recipe for making it stretch just that little bit further. Lamb would be a good alternative in this recipe if you didn’t want to use duck. When you fry the duck breasts, drain the fat and save it for cooking roast potatoes – they’ll be delicious. You can keep the fat in the fridge for several weeks in a covered container.
- 2 duck breasts, about 250g each
- 1 onion, chopped
- 1 carrot, thinly sliced diagonally
- 2cm piece fresh ginger, grated
- 150g mangetout
- 1 orange, peel and pith removed, cut into segments plus juice of 1 orange
- 2tbsp sweet chilli sauce
- 1tbsp soy sauce
- Jasmine rice, to serve
Heat a large frying pan or wok until hot. Season the duck breasts with salt and freshly ground pepper and slash across the skin several times. Place the duck breasts in the hot pan, skin-side down, and cook for 3-4 mins, without turning, until the skin is crisp and golden. Turn the duck breasts over and cook for 3 mins.
Remove the duck breasts from the pan and set aside. Tip off all but 1tbsp fat from the pan (saving the excess fat for cooking other dishes). Add the onion and carrot and stir-fry for 2-3 mins to soften.
Add the ginger and mangetout and stir-fry for 1 min. Slice the duck breasts and return to the pan, stir-fry for 30 secs.
Mix together the orange juice, sweet chilli sauce and soy sauce and add to the pan. Bring to the boil and simmer for 1 min then stir in the orange segments. Serve with jasmine rice.
Jasmine rice has a subtle fragrant flavour and is moist and slightly sticky when cooked so ideal for eating with chopsticks. However, you can serve this stir-fry with any long grain rice or noodles.