A whole duck tends to have lots of fat and not so much meat. Duck breasts, although pricy, have no wastage, and when cooked on a rack in a very hot oven, the skin goes really crispy and the meat stays nice and moist.
Serves : 4
Prep : 2 mins
Cook : 10 mins
2 duck breasts
15ml (1 tblsp) runny honey
15ml (1 tblsp) dark soy sauce
30ml (2 tblsp) hoi-sin sauce
15ml (1 tblsp) stir-fry oil
1 clove of garlic, crushed
340g pack prepared carrots cut into sticks
125g (4oz) beansprouts
5 spring onions trimmed and cut into strips
50g (2oz) sprouting beans (optional)
160g jar sweet and sour sauce
Step One : Preheat the oven to Mark 7 / 210oC / 420oF. Place the duck breasts on a roasting rack resting in a tin. Thoroughly mix together the honey, soy and hoi-sin sauces and brush generously over the skin. Cook for 10 mins.
Step Two : Heat the oil in a large wok or frying pan. Add the garlic, carrots, beansprouts, spring onions and sprouting beans (if using) and stir-fry for about 3-4 minutes.
Step Three : Add the sweet and sour sauce and heat till just warmed through, making sure that the vegetables stay slightly crunchy. Thickly slice the duck breasts and toss into the vegetables. Offer prawn crackers to serve alongside the stir-fry.
Tip : Look out for Hoi-sin sauce in the Chinese section of large supermarkets. It’s also perfect to use as a speedy glaze for spare ribs or as a dipping sauce for Peking duck.