Crispy duck with ginger



Crispy duck with gingerPrep: 10 mins
Cook: 20 mins
Serves: 4


2 (225g/8oz) duck breast fillets
25g/1oz cashew nuts
175g/6oz broccoli florets
100g/4oz mangetout
450g/1lb Bramley apples, cored and sliced
4 spring onions, sliced
2.5cm/1in piece root ginger, grated
2 garlic cloves, sliced
45ml/3tbsp Chinese cooking wine or dry sherry
30ml/2tbsp clear honey
30ml/2tbsp soy sauce
2.5ml/1/2tsp Chinese five spice
fine egg noodles to serve


1. Use a sharp knife to score the duck breast skin and season with salt. Heat a large non-stick frying pan, add the duck breasts, skin-side down and cook over a medium heat for 8-10 mins or until golden and crisp.

2. Turn over the duck, add the cashew nuts and cook for 2 mins until the nuts are golden and the duck is sealed. Remove the duck breasts and thinly slice, set aside nuts

3. Spoon the excess fat out of the pan leaving approx 30ml/2 tbsp. Add the broccoli and mangetout and stir fry for 3 mins. Followed by the Bramley and spring onions and stir fry for 2-3mins. Then add the sliced duck, ginger and garlic and stir fry for 2-3 mins.

4. Return the nuts, add the wine or sherry, honey, soy sauce and spice. Reduce the heat and cook for a further 1 min until the sauce has thickened slightly. Serve with egg noodles.


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