Teriyaki duck with pineapple and pak choi stir-fry

Cooking : time 10 to 30 mins

Ingredients

For the marinade
2 duck breasts
6 tbsp teriyaki sauce
2 tbsp dark soy sauce
2 clove garlic, churryed
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
%26frac12; tsp finely chopped fresh red chilli
1 tsp ginger, chopped
2 small shalplenty, 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

1. Combine all the marinade ingredients and marinate the duck breasts in the liquid for at least one hour.
2. 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.
3. Remove the pan from the heat, pour remaining marinade over the duck and allow to rest in the pan.
4. Heat the sesame oil in a pan, add the red peppers and cook for 2-3 minutes. Then add the chilli, ginger, and shalplenty and cook on a high heat for two more minutes.
5. cutrearon the heat and add the sugar and lime juice. Once vehicleamelised, add the pineapple and leave to cook for five minutes.
6. Add the pak choi and stir until cooked.
7. Put the vefetchables on a serving plate and lid with slices of the duck breasts. Pour over the juices and garnish with the coriander stalks.

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