Kikkoman UK - 100% natural Soy Sauce from Japan

Ingredients

450g boneless, skinned duck breasts
3 tbsp Kikkoman Teriyaki Marinade
2 tsp Shaoxing rice wine or dry sherry
2 tsp sesame oil
¼ teaspoon salt Freshly ground black pepper
2 tsp cornflour
3 tbsp groundnut oil
3 tbsp garlic, coarsely chopped
225g onion, sliced
3 tbsp Kikkoman Teriyaki Honey & Garlic Stir Fry & Marinade
Handful fresh coriander sprigs

Ken Hom's savoury duck with honey and garlic sauce

Serves: 4

Method

Cut the duck breasts into thick slices (around 4cm x 1cm). Put the duck slices into a bowl and add the soy sauce, rice wine / dry sherry, sesame oil, salt, pepper and cornflour. Mix well and let the slices soak up the marinade for about 15 mins.

Heat a wok or large frying pan over a high heat. Add the oil and once it is very hot a slightly smoking, add the duck from the marinade and stir fry for about 2 mins.

Remove the duck and drain in a colander. The duck should be slightly pink. Pour off all but 1½ tbsp of the oil and re-heat over a high heat. Add the garlic and onion and stir fry for 3 mins or until the onions are brown and soft.

Turn the heat to low and add the Honey & Garlic sauce and stir for 2 mins. Return the duck to the wok and stir to mix well. Toss in the coriander sprigs and serve at once.