Sticky plum and duck stir fry
A delicious and unusual recipe, this sticky plum and duck stir-fry is amazing served with beetroot crisps and pistachios
What you need:
- 3 small beetroot, peeled and finely sliced on the grain into circles
- Oil, for shallow frying
- 3-4 Duck breasts, skin-on
- 4-5 Blue Dragon egg noodle nests
- 2 tsp fresh root ginger, peeled and finely diced
- 2 cloves garlic, peeled and finely diced
- 8 spring onions, cut and sliced into 6cm lengths
- 4 heads bok choy, pulled apart or sliced
- 2 Blue Dragon Sticky plum premium sachets stir fry sauce
- A handful chopped pistachio nuts
What you do:
- Heat the oil in a pan or wok to around 360 degrees. Take the very thinly sliced beetroot, pat dry with kitchen paper, then deep fry until crisp. Remove carefully with a spatula and drain on kitchen paper.
- Take the duck breasts; pat the skin dry with a paper towel and season. Place skin side down in a hot pan and cook for 3-4 minutes. When golden brown and crispy, turn over and repeat with the bottom side. When brown, remove them from the pan and place covered by foil in pre-heated oven at 375 degrees, for 4-8 minutes or until just pink in the centre. When cooked, remove and rest covered with foil. Turn off the oven. Then slice the duck into evenly sized pieces.
- Meanwhile, take the noodle nests and par-cook them in boiling water until al-dente. Drain.
- Now the oven is turned off, take a baking sheet, and on it place the beetroot crisps evenly spaced, and place in the oven to dry out briefly.
- In a wok or large frying pan, take a little oil and fry the garlic and ginger until the aroma are released. Add the spring onions and bok choy and stir fry for 1-2 minutes.
- Then add the sticky plum stir fry sauce and noodles. Toss together and cook until heated through.
- Remove the beetroot crisps from the oven.
- Remove the stir fry from the heat and mix in the duck. Serve on plates and garnish with the beetroot crisps and chopped pistachios.
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Blue Dragon was created over 30 years ago to help British people create authentic Chinese dishes at home. Since then it's gone truly pan-Asian, with ingredients to help create delicious dishes from Thailand, Japan and Vietnam and expanding the Chinese range.
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