I recently came across this lovely stir-fry in Jo Pratt's In the Mood for Food, a really nice cookbook full of tempting recipes and great photography that I dip into on a regular basis. Before I made this recipe I was a bit concerned that it might turn out to be a bit, well, unexciting. But I'm pleased to say that I was proved wrong. The orange, honey and soy sauce provided lots of flavour with the orange in particular really standing out and adding something a bit different.
I also liked the fact that the stir-fry is designed to be a complete meal with noodles being just an optional extra - great if you're trying to cut back on the carbs a bit.
Duck, Orange and Honey Stir-fry with Lots of Greens
(adapted from In the Mood for Food by Jo Pratt)
Grated zest and juice of 1/2 small orange
2 cloves garlic, crushed
1 knob (about 15g) fresh ginger, peeled and chopped or finely grated
1 tablespoon dark soy sauce
2 tablespoons honey
1 large or 2 small skinless duck breasts, cut into strips (I used chicken which worked just as well)
1 tablespoon sesame seeds
1-2 tablespoons sunflower or vegetable oil
2 pak choi, cut into quarters lengthways
100g thin asparagus tips
200g Chinese, tenderstem or traditional broccoli
1 bunch spring onions, cut into 2-3 cm pieces
1) Mix together the orange zest, garlic, ginger, soy sauce and honey in a bowl. Add the duck strips and leave to marinade for up to 30 minutes.
2) Heat a wok over a high heat. Add the sesame seeds and toss around until they are lightly golden. Remove from the pan and return the pan to the heat.
3) Add 1 tablespoon of oil to the pan and when it is beginning to smoke remove the duck from the marinade (leaving behind as much marinade as possible) and add to the wok. Stir-fry for a few minutes until it is browned and sticky and then transfer to a plate.
4) Add all of the vegetables to the wok with a little extra oil if it looks like it needs it. Stir-fry for about 3 minutes. Mix the orange juice into the remaining marinade and pour in. Cook for a couple of minutes longer for the sauce to thicken and the vegetables to become tender. Return the duck to the wok, stir, then spoon into bowls and scatter with the sesame seeds.