Duck, Figs and Pak Choi

from a Waitrose recipe card, dated December 2005

Reckons 407 cals per serving, 10.8 gms fat. Don't think the calorie count includes the noodles. Sounds like a good winter dish. Serves 2.

 

  • 1 tsp oil
  • 225gm pack mini duck fillets
  • 3 tbsp clear honey
  • 2 tbsp soy sauce
  • 2.5cm piece fresh ginger, peeled and grated
  • 1 red chilli finely chopped
  • 2 tbsps dry sherry
  • 4 fresh figs, quartered
  • 100gms pak choi
  • (egg noodles to serve)

Heat the oil and stir-fry the duck for 6-7 minutes until just cooked, pink. Put the fillets on hot plate, cover and keep warm to rest.

Mix honey, soy sauce, ginger, chilli and sherry. Deglaze the pan with this mix and heat gently for up to 2 minutes until thick and syrupy.

Add figs and pak choi, cook, stirring, until figs are soft and sticky and pak choi is wilted.

Put the duck back in the pan and heat through for about a minute. Serve with plain egg noodles.

 

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One Response to “Duck, Figs and Pak Choi”

  1. Sofa Says:

    I only used a small strip of chilli as John's not happy with it at the moment, and it was quite tongue tingly. The duck didn't need to cook for that long, it was dark crispy golden but not pink at all. I used big pak choi, not the miniatures I often buy, and it needed a lot of washing. By the time the stalky bits were cooked the figs had gone quite mushy, although at this time of year they were very soft and ripe to start. It was tasty though. Used one nest of egg noodles, about 75 grams, for the two of us and that wasn't QUITE enough, but two would have been way too much. Sake instead of sherry, and Japanese soy sauce. Clear mountain honey, which is strong tasting but not as thick and sticky. Could have upped the quantity of pak choi quite a lot, especially with small amounts of noodle.


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