Succulent and slightly sweet, this stir fry has an amazing depth. Ginger, fennel the cherries round off the flavours with the duck, it is just a delight!
Really healthy and fairly quick to make by throwing everything into one pan! Makes a speedy delicious mid week feast. I had vegetables and fruit left in the fridge so this is what I conjured up. Its an Asian flavour sensation! You could also use chicken instead of duck.
INGREDIENTS SERVES 4
- x 4 duck breasts or chicken
- 180 gram cherry punnet (halved and stone removed)
- 1 red onion (finely sliced)
- 1/2 fennel bulb (finely chopped)
- 1 park choi bulb (roughly chopped)
- large handful of samphire
- Fresh Ginger (about a thumb size, grated)
- x 4 cloves of garlic (finely sliced)
- 2 tsp of Chinese Five Spice
- 2 tbsp. of Dark Soya Sauce
- 6 tbsp. of oyster sauce
- 1 red chilli (seeds removed)
- ladle of water with a tsp of sugar or sweetener
- 1 tbsp. of vegetable oil (or low calorie spray oil)
- x 150 gram of straight to the pan noodles
Lets get stirring!
First of all take the duck breasts out of the packing. With a sharp knife carefully remove the skin and any excess fat. Slice the breast into about 1 cm slices. Put the breasts into a bowl, season with salt, add the ginger, garlic and Chinese five spice give it a good stir leave to rest whilst preparing the veggies.
Next on a large chopping board, prepare the cherries, fennel, onion, park choi and chilli.
Heat a Wok or large frying pan, add the oil put it on a high heat. Throw in the duck, give it a stir you are just colouring the duck on both sides for 2 minutes. Once the duck is browned take it out with a large slotted spoon and put it back into the bowl.
Add the onion, fennel, ginger and chilli to the pan, stirring quickly. If it is starting to burn turn it down you can add more oil if you like or a drop of water. Next add half of the cherries (the liquid in them will help soften the veg)
Add the thicker parts of the park choi, give it a good stir. Put the duck back into the pan and pour in the dark soya sauce, oyster sauce and the water. Next add the greens from the park choi and the rest of the cherries.
Stirring well so that the sauce covers everything. Open the noodle packaging place the noodles in the pan break them up a little.
Now add and a handful of samphire, add them straight to the wok on the noodles. Leave to soak and gently simmer in the juices for a few minutes, stirring well to break up any of the noodles which are stuck together.
Once the noodles have absorbed the sauce it is ready to serve.