Stir Fry Of Duck Winter Vegetables Recipes

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LEFTOVER DUCK STIR FRY



Leftover Duck Stir Fry image

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.

Provided by Bouncepogo

Categories     Duck

Time 15m

Yield 2 serving(s)

Number Of Ingredients 13

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

Steps:

  • Heat a large wok and add oil.
  • Add mushrooms, cook for 3 minutes until they start to soften and brown.
  • Add duck, cook for 1 minute.
  • Add garlic, ginger, and chilie, stir well, cook for a further 2 minutes.
  • Add sweetcorn, mange tout, cook for 2 minutes.
  • Add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through.
  • Add cashews, stir well to heat through.
  • Serve with boiled or egg fried basmati rice.

Nutrition Facts : Calories 979.2, Fat 85.1, SaturatedFat 25.9, Cholesterol 133.3, Sodium 924, Carbohydrate 26.6, Fiber 3.4, Sugar 8.5, Protein 28.1

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