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.

Ingredients

2 serv.

peanut oil1 tablespoon
mushrooms↗5
sliced thinly
duck↗350 g
in small pieces
garlic↗1
chopped
fresh gingerroot1 teaspoon
chopped
chile↗1
deseeded and chopped
spring onions↗3
chopped finely
sweetcorn↗100 g
use baby sweetcorn, cut into chunks
mange-touts peas↗100 g
whole or in chunks
soy sauce↗1 tablespoon
rice wine↗1 tablespoon
Chinese cooking wine
hoisin sauce1 1⁄2 tablespoons
unsalted cashews↗35 g

Step-by-step instructions

1
Heat a large wok and add oil.
2
Add mushrooms, cook for 3 minutes until they start to soften and brown.
3
Add duck, cook for 1 minute.
4
Add garlic, ginger, and chilie, stir well, cook for a further 2 minutes.
5
Add sweetcorn, mange tout, cook for 2 minutes.
6
Add soy sauce, cooking wine, and hoisin sauce. cook for a few minutes until thickened and heated through.
7
Add cashews, stir well to heat through.
8
Serve with boiled or egg fried basmati rice.

Source: food.com

Original recipe ↗

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