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Teriyaki duck with pineapple and pak choi stir-fry

Preparation time

over 2 hours

Cooking time

10 to 30 mins

Serves

Serves 2

Recommended by

3 people

By Ed Baines

From Saturday Kitchen

Ingredients

For the marinade

2 duck breasts
6 tbsp teriyaki sauce
2 tbsp dark soy sauce
2 clove garlic, crushed
2 tsp grated ginger
1 small bunch of coriander, chopped
2 tbsp honey

For the stir-fry

2 tbsp sesame oil
3 red peppers, finely sliced
½ tsp finely chopped fresh red chilli
1 tsp ginger, chopped
2 small shallots, finely sliced
1 heaped tbsp demerara sugar
1 lime, juice only
1 small pineapple, cut into chunks
2 heads pak choi, leaves left whole
coriander stalks, chopped, to garnish

Method

Combine all the marinade ingredients and marinate the duck breasts in the liquid for at least one hour.
Remove the duck breasts and place in a hot frying pan, skin side down, for 10 minutes. Turn the duck over and fry for a further five minutes.
Remove the pan from the heat, pour remaining marinade over the duck and allow to rest in the pan.
Heat the sesame oil in a pan, add the red peppers and cook for 2-3 minutes. Then add the chilli, ginger, and shallots and cook on a high heat for two more minutes.
Reduce the heat and add the sugar and lime juice. Once caramelised, add the pineapple and leave to cook for five minutes.
Add the pak choi and stir until cooked.
Put the vegetables on a serving plate and top with slices of the duck breasts. Pour over the juices and garnish with the coriander stalks.