Sticky duck stir-fry

Makes approximately 4

Duck is an amazingly delicious meat and can be used for so many recipes. This stir-fry is full of flavour with a good kick of chilli and the duck breast gets a deliciously crispy skin while remaining juicy.

We use pomegranate molasses in this recipe, which is a relatively simple ingredient and you can even make it yourself by reducing down pomegranate juice. Plum slices are also a great alternative for the orange as both plum and orange with duck are matches made in heaven.

If you can’t get your hands on duck breast as easily as you would like, try chicken or beef as a substitute.

Ingredients

• 2 duck breasts
• 2 tsp five spice
• 1 tsp flaky sea salt
• 2 tsp sesame oil
• 15 green beans
• 8 pieces broccolini (or sliced broccoli)
• 4cm ginger, finely sliced
• 4 cloves garlic, finely chopped
• 2 red chillies, finely sliced (seeds removed—optional)
• 50g snow peas
• 2 spring onions, sliced (plus extra for garnish)
• 1 Tbsp pomegranate molasses
• 1 Tbsp runny honey
• 2 Tbsp soy sauce
• 2 oranges, segmented
• ½ cup pomegranate seeds
• Mint leaves to garnish

Method

1. Dry duck breast and score the skin lightly.
2. Sprinkle with five spice and salt and place duck breasts, skin side down, into a cold pan.
3. Bring pan up to a medium heat and cook for 10 minutes until skin is golden and crispy.
4. Turn over and cook for a further three minutes on skinless side. Remove from heat and allow to rest covered in tinfoil. Your duck breast will be cooked medium at this stage.
5. Add sesame oil to pan you have just cooked duck on and turn heat to high. 
6. Add green beans and broccolini and stir-fry for a couple of minutes. Then add the ginger, garlic, and chilli.
7. Continue to stir-fry adding in snow peas and spring onions. Cook for a further three to four minutes or until your veges are cooked but still a little crunchy. Remove and set aside.
8. Slice duck breast and return to pan, frying for a couple of minutes until crispy.
9. Add pomegranate molasses, honey, and soy sauce and return the veges along with the oranges to the pan and cook for two minutes heating through.
10. Serve immediately, garnishing with pomegranate seeds, mint leaves, and sliced spring onion.