Stir Fry Duck with Black Bean Sauce
10 - 15 mins
A slight take on a great Gressingham duck stir fry. We use Black Bean Sauce and a whole duck shot by ourselves rather than duck fillets. Beautifully quick and deliciously simple. Tastes great as well. Watch the video in our video gallery
- 1 Large duck with all meat removed and cut into chunks
- 300g Singapore noodles
- 1 Red onion, sliced
- 1 Green chilli chopped (de-seeded)
- 1 Garlic clove, finely chopped
- 2 cm root ginger, finely chopped
- 1 Spring onion, finely sliced
- 1 Red pepper, sliced
- 1 tbsp Black Bean sauce
- 120 ml chicken stock/water
- 1 tsp light soy sauce
- 1 tsp sesame oil
- 1 Handful spinach
- Chop the vegetables, ready to add to the wok.
- Mix the duck mini fillets with the sesame oil and soy sauce.
- Place a wok or frying pan on a high heat with a little vegetable oil. When the wok is hot, add the duck meat and stir-fry for two to three minutes, or until all the mini fillets are cooked through. Remove from the wok and set aside.
- Add a touch more oil to the wok and stir-fry the onions and peppers for one minute, before adding the ginger and garlic. Stir-fry for one minute, then add the Black Bean sauce and 30ml of the stock/water. Continue to stir-fry for two minutes, adding a little stock if dry.
- Return the duck meat to the pan and add the noodles and spring onions. Lightly season and stir-fry for a further two minutes, ensuring the ingredients are well-mixed and adding stock as necessary.