World Cuisine

  • 3 large boneless duck breasts, about 200 g (7 oz) each, skinned
  • 4 tablespoons dark soy sauce
  • 2 teaspoons Chinese five-spice powder
  • 1 teaspoon Szechuan peppercorns, crushed
  • 2 garlic cloves, crushed
  • 2 teaspoons peeled and finely grated fresh root ginger
  • low-calorie cooking spray
  • chopped coriander, to garnish
  • thumb-sized piece of fresh root ginger, peeled and cut into thin matchsticks
  • 2 red chillies, deseeded and thinly sliced
  • 1 head of Chinese cabbage, shredded
  • 1 large carrot, cut into thin matchsticks
  • 3 tablespoons light soy sauce
  • 2 shallots, halved and thinly sliced

Slice the duck thinly and place in a wide glass or ceramic bowl with the soy sauce, five-spice powder, crushed Szechuan peppercorns, garlic and ginger. Toss to mix well, cover and leave to marinate at room temperature for 20–30 minutes.

Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the duck mixture and stir-fry for 5–6 minutes until browned but still pink in the centre. Transfer to a bowl, cover and keep warm.

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a medium-high heat. Add the ginger and chillies and stir-fry for 2–3 minutes. Add the cabbage and carrot and stir-fry for 3–4 minutes, or until the cabbage has softened. Stir in the soy sauce and shallots and continue to stir-fry for 1–2 minutes.

Transfer the stir-fried cabbage to warmed serving plates and divide the duck strips on top of each portion. Garnish with chopped coriander and serve.

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