World Cuisine

  • 500 g (1 lb) duck breasts with skin, trimmed and cut into thin strips
  • 2 garlic cloves, thinly sliced
  • 3 tablespoons hoisin sauce
  • 1½ tablespoons malt vinegar
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 tablespoon light soy sauce
  • 1 teaspoon caster sugar
  • 1 red chilli, deseeded and finely chopped
  • 1 teaspoon Chinese five-spice powder
  • ½ teaspoon salt
  • 2 tablespoons groundnut oil
  • 5 cm (2 inch) piece cucumber, halved, deseeded and cut into strips
  • 3 spring onions, cut into thin strips

Place the duck in bowl with the garlic, hoisin, vinegar, rice wine, soy sauce, sugar, chilli, Chinese five-spice powder and salt. Mix well to combine, then marinate, covered, in the refrigerator for 30 minutes.

Heat half the groundnut oil in a wok over a high heat until the oil starts to shimmer. Toss in half the duck with its marinade and stir-fry for 3 minutes, until cooked, yet still slightly pink in the centre. Use a slotted spoon to remove the duck from the pan, to drain away any excess fat and wipe the wok clean with kitchen paper. Heat the remaining oil and stir-fry the rest of the duck in the same way.

Serve the duck topped with a scattering of cucumber and spring onion strips.

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