This speedy duck stir fry combines juicy duck breast with fresh plums & crunchy peanuts for a fun take on Chinese Duck with Plums.
Duck with Plums.
Like so many of my recipes this one is built on well-trodden flavour combinations and combines my love of classic flavours and a bit of spice.
This recipe uses whole pieces of fruit instead of plum sauce to add a fruity body to a really classic style of dish! Unusual yes, but utterly delicious!
Using very slightly under-ripe plums helps them hold together rather than go mushy.
But do not go too far, you do not want rock hard plums, oo errr missus, just ones that are slightly firmer than you would eat.
Cooking With Duck.
I cook with a lot of duck and have more than a few duck recipes here on my website… The most common comment that I get is that “I’ve never cooked with duck, I find it a bit intimidating”.
I think that is a very natural response, we are all a bit wary of things we have never tried before.
But cooking with duck is really easy and it is a really exceptionally versatile ingredient.
Here it is stripped of the skin to prevent the stir fry becoming too fatty. Don’t throw away that skin, cook it down and make duck skin crackling.
How do you remove dick skin? Simply pick an end and pull, seriously no skill required!
Then it is sliced and then stir-fried over a fierce heat for 3-4 minutes. Seriously ANYONE can make this recipe.
Roasting a whole duck also makes for a wonderful smaller scale roast dinner.
Recipe Hints and Serving Suggestions.
The single most important thing to do in this recipe, as with any other stir fry recipe is to prepare your ingredients!
This is recipe is very simple but the cooking is fast and furious.
You have no time to take a break to prepare the next set of ingredients between steps.
Also, watch your nuts! Seriously, they go from not toasted at all to black blobs of charcoal in seconds.
When it comes to side dishes I very much prefer this dish with simply cooked rice.
You could, of course, serve with noodles. Just cook the noodles and refresh in cold water and then throw in the wok for the last 30-60 seconds to warm up.
Duck with plum is a classic combination. This stir fried recipe gives the idea a wee twist but retains classic Chinese flavours and a sprinkle of chilli.
- 375 g (13.25 oz) Skinless Duck Breasts
- 1 Plum
- 2 Spring Onions
- 50 g (1.75 oz) Peanuts
- 75 g (2.75 oz) Carrot
- 1 Red Chilli Pepper
- 1 Tbsp Light Soy Sauce
- 1 Tbsp Dark Soy Sauce
- 1 Tbsp Shaoxing Wine
- 1 Tbsp Cornflour
- 1 Tbsp Honey
- 2 Tbsp Oil
- Mix together the two types of soy sauce, honey and Shaoxing wine.
- Slice the duck breasts into thin strips approximately 3-4mm thick.
- Place the duck in the sauce we mixed in step 1 and allow to steep whilst we prepare the rest of the ingredients.
- Separate the spring onions into green and the white parts.
- Finely slice the green parts and cut the white parts into 1 cm lengths.
- Cut the carrot into 5cm lengths and then cut into batons as finely as you can.
- Remove the stone from the plum and slice into 16 wedges.
- Finely chop the chilli.
- Heat a wok over a medium high heat and toast off your peanuts for a few minutes.
- Remove the peanuts and return the wok to a high heat.
- Remove the duck from the marinade and add the cornflour to the marinade and stir.
- When the wok is hot add the oil and throw in the white part of the spring onion, carrot and chilli.
- Stir fry for 90 seconds.
- Add the duck and cook for another 2 minutes.
- Up next we have the plums which get stir-fried for another minute.
- Then in goes the peanuts and the sauce, cook for a final 60 seconds or until the sauce thickens.
- Remove from the heat and stir through most of the green parts of the spring onion reserving a little to add for garnish.
Serve with rice.
Amount Per Serving: Calories: 738Total Fat: 47gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 255mgSodium: 1270mgCarbohydrates: 25gFiber: 5gSugar: 16gProtein: 55g
Calorific details are provided by a third-party application and are to be used as indicative figures only.