spiced duck cabbage stir–fry

Preparation time 25 minutes, plus marinating Cooking time 20 minutes 3 large boneless duck breasts, about 200(7 oz)each, skinned 4 tablespoons dark soy sauce 2 teaspoons Chinese five-spice powder 1 teaspoon Szechuan peppercorns, crushed 2 garlic cloves, crushed 2 teaspoons peeled and finely grated fresh root ginger low-calorie cooking spray chopped coriander, to garnish Cabbage thumb-sized piece of fresh root ginger, peeled and cut into thin matchsticks 2 red chillies, deseeded and thinly sliced 1 head of Chinese cabbage, shredded 1 large carrot, cut into thin matchsticks 3 tablespoons light soy sauce 2 shallots, halved and thinly sliced Slice the duck thinly and place in a wide glass or ceramic bowl with the soy sauce, five-spice powder, crushed Szechuan peppercorns, garlic and ginger. Toss to mix well, cover and leave to marinate at room temperature for 20-30 minutes.

Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the duck mixture and stir-fry for 5-6 minutes until browned but still pink in the centre. Transfer to a bowl, cover and keep warm.

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a medium-high heat. Add the ginger and chillies and stir-fry for 2-3 minutes. Add the cabbage and carrot and stir-fry for 3-4 minutes, or until the cabbage has softened. Stir in the soy sauce and shallots and continue to stir-fry for 1-2 minutes.

Transfer the stir-fried cabbage to warmed serving plates and divide the duck strips on top of each por-tion. Garnish with chopped coriander and serve For Chinese five-spice grilled duck breasts, skin 4 duck breast fillets, about 200(7 oz)each, score in a crisscross pattern all over with a sharp knife and place in a wide glass or ceramic dish. Mix together 4 tablespoons dark soy sauce, 2 tablespoons clear honey, 2 teaspoons Chinese five-spice powder and 1 teaspoon each of grated fresh root ginger and garlic in a bowl. Spoon over the duck and toss to coat evenly, then cover and leave to marinate in the refrigerator for at least 1 hour. When ready to cook, place the duck in a single layer under a preheated medium grill and cook for 4-5 minutes on each side, or until cooked to your liking. Thickly slice and .serve immediately with steamed pak choi and rice.

qingquang

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