Recipe from Gressingham Duck | www.gressinghamduck.co.uk
Enjoy this recipe from a new cookbook which celebrates the 50th anniversary of Gressingham Duck. Stir fries are a tasty midweek meal, and the rich flavour of the duck works perfectly with these zingy oriental flavours.
1 pack of Gressingham stir fry strips
1tsp of sesame oil
1tsp of light soy sauce
1 red onion, sliced
½ red pepper, sliced
1 clove of garlic, finely chopped
1tbsp of oyster sauce
120ml of chicken stock or water
1 spring onion, finely sliced
Handful of coriander leaves, roughly chopped
Cook the noodles according to the packet instructions then refresh them in cold water. Strain in a colander, lightly toss in a little sesame oil then set aside.
Mix the duck stir fry strips with the sesame oil and soy sauce. Heat a wok or frying pan with a little vegetable oil. When the wok or pan begins to smoke, carefully add the duck and stir fry for 2 to 3 minutes until nearly cooked through and browned off. Remove from the wok and set aside.
Add a little more oil to the wok and stir fry the onion and pepper for 1 minute before adding the ginger and garlic. Stir fry for another minute, then add the oyster sauce and 30ml of the stock or water. Cook for 2 more minutes, adding more stock or water when the sauce becomes sticky.
Return the duck to the wok along with the noodles and spring onions. Lightly season the stir fry and cook for a further 2 minutes, ensuring the ingredients are well mixed and adding stock as necessary. Serve immediately and garnish with the fresh coriander.
- Gressingham The Recipe Book is a 192-page hardback and retails at £22. Visit www.mezepublishing.co.uk.