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.