Duck With Mangetouts And Cashews Recipe
Summary
Ingredients
| Egg white | 1 | |
| Cornflour | 1 Tablespoon | |
| Duck breasts | 350 Gram | |
| Groundnut oil | 4 Tablespoon | |
| Cashew nuts | 50 Gram | |
| Garlic | 1 Clove (5gm), chopped | |
| Root ginger | 1 Tablespoon | |
| 5 spring onions, chopped roughly | ||
| 3 celery sticks, sliced diagonally | ||
| Mangetouts | 125 Gram, halved | |
| Cornflour | 1 Teaspoon (FOR THE SAUCE:) | |
| Dark soy sauce | 2 Tablespoon (FOR THE SAUCE:) | |
| Clear honey | 1 Teaspoon (FOR THE SAUCE:) | |
| Dry sherry | 2 Tablespoon (FOR THE SAUCE:) | |
| 6 tablespoons water or stock | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Whisk the egg white until frothy, then beat in the cornflour and a little salt and pepper. Add the duck and mix well.
2. Mix the sauce ingredients together in a cup.
3. Heat 1 tablespoon of the oil in a wok, add the cashew nuts and stir-fry for 30 seconds. Remove from the wok and set aside.
4. Heat the remaining oil, add the duck and stir-fry for 3 minutes. Remove with a slotted spoon and set aside.
5. Add the garlic, ginger, spring onions, celery and mangetouts to the wok and stir-fry for 2 minutes. Return the duck and cashews.
6. Pour in the sauce, stirring until thickened. Transfer to a warmed serving dish and serve as soon as possible.
2. Mix the sauce ingredients together in a cup.
3. Heat 1 tablespoon of the oil in a wok, add the cashew nuts and stir-fry for 30 seconds. Remove from the wok and set aside.
4. Heat the remaining oil, add the duck and stir-fry for 3 minutes. Remove with a slotted spoon and set aside.
5. Add the garlic, ginger, spring onions, celery and mangetouts to the wok and stir-fry for 2 minutes. Return the duck and cashews.
6. Pour in the sauce, stirring until thickened. Transfer to a warmed serving dish and serve as soon as possible.
Chef
