Fresh, fast and full of flavour, you’ll have this Japanese-inspired stir fry on the table within half an hour. Made with protein-rich mallard and stacks of vegetables, it’s a really nutritious hit. Perfect for a quick weeknight meal or post-gym dinner.
Time
25 mins
Serves
2
Difficulty
Medium
Ingredients
• 2 x Field & Flower duck breasts
• 8 x tenderstem broccoli
• 40g baby sweetcorn
• 40g mangetout
• 1 tbsp fresh coriander, chopped
• 40g toasted peanuts, chopped
• 1 x fresh red chilli, chopped
• 1 x lime
• 500g cooked noodles
• 10ml soy sauce
• 50ml teriyaki sauce
• 20g sesame seeds
• 40g shiitake mushrooms, sliced
• 20ml vegetable oil
Instructions
1. Cover the mallard breasts in the teriyaki sauce and marinate for 5 minutes. It won't take long for the flavours to infuse.
2. Place the marinated mallard breasts in your wok or frying pan skin-side down. Heating up the pan with the meat makes it easier to cook evenly and draw out the fat. Set the pan on a medium to high heat, tipping away the fat every few minutes or so as the mallard cooks.
3. When the skin has crisped up, move the breasts to the oven and roast for 8 minutes. While they're roasting, move onto the noodles and vegetables.
4. Take your hot wok or frying pan, add the oil and stir fry all of the vegetables on a very high heat. Keep stirring the vegetables so that they cook evenly.
5. At the last minute of cooking add the noodles, chilli and chopped coriander, finishing with the soy sauce and sesame seeds.
6. Once the mallard has rested for a few minutes in the warm oven, slice each breast into 5 or 6 pieces.
7. Share the noodle and vegetable mix between two bowls, place one sliced breast on top of each and sprinkle with the chopped peanuts and coriander. Serve with fresh lime squeezed over.
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