Try this easy way of cooking duck breasts if you've never tried to cook them before – it's super simple.
- 400g boneless duck breasts
- 100g shallots
- 225g tin water chestnuts, drained
- 200g pak choi
- 150g beansprouts
- 3 tbsp. rice wine vinegar
- 1 tbsp. runny honey
- 1 tbsp. soy sauce
- 2 tsp. five-spice powder
- 2 tbsp. sunflower oil
Remove the skin and fat from the duck breasts, and then slice them into thin strips. Finely slice the shallots and the water chestnuts and shred the pak choi.
Toss the duck in the five spice powder and heat the oil in a wok.
Put the duck pieces into the wok and fry them for two minutes. Add the shallots and stir fry for three minutes, then add the water chestnuts.
Put the honey, soy sauce and vinegar into the wok and once bubbling, reduce to a simmer for two minutes.
Turn the heat back up and add the pak choi and bean sprouts. Stir fry for one more minute, then serve hot from the wok.
Serve this with some thick egg noodles.