Crispy duck & vegetable stir-fry in plum & soy sauce

5 1 ratings

Total time75 mins

15 minspreparation time

60 minscooking time

Discover the rich blend of five-spice and plum sauce in this Chinese-style duck stir-fry – perfect with both noodles and rice.

Ingredients

2 portion(s)

Duck:

duck legs

150 ml

Kikkoman Naturally Brewed Soy Sauce

300 ml

water

1 tsp

five-spice powder

garlic cloves

3 cm

fresh ginger

Stir-fry:

red onion

garlic cloves

3 cm

fresh ginger

chilli pepper

pak choi

plum (optional)

100 g

shiitake (or oyster) mushrooms

 ½ bunch

of spring onions or thick chives

100 ml

Kikkoman Naturally Brewed Soy Sauce

1 handful

of sugar snap peas

3 ½ tbsp

of Chinese plum sauce

50 g

tinned bamboo shoots (optional)

Oil for cooking (e.g. rapeseed)

300 g

rice noodles, cooked according to the instructions on the packet

Nutritional facts (per portion):2930 kJ / 812 kcal

48 gFat

42 gProtein

49 gCarbohydrates

Preparation

Step 1

Place the duck legs in a saucepan. Add the Kikkoman Soy Sauce, water and five spice. Slice the garlic and ginger and add to the liquid. Bring to a boil, then cover and simmer over a low heat for about 45 minutes or until the duck legs are tender.

Step 2

Slice the onion. Chop the garlic. Finely chop or grate the ginger. Chop the chilli pepper. Cut the pak choi into strips and dice the plum. Cut the shiitake mushrooms into small pieces. Chop the spring onions. Remove the cooked duck meat from the bones and cut into small pieces.

Step 3

Heat a little cooking oil in the pan. Add the duck pieces and fry briefly. Add the onion, garlic, chilli, and ginger and fry for about 1 minute. Add the pak choi, mushrooms, sugar snap peas and (optional) bamboo shoots. Stir-fry for about a minute. After a while, add the plum sauce, Kikkoman Soy Sauce and diced plum. Stir-fry briefly, then add the chopped spring onion.

Step 4

Serve with the cooked rice noodles.

Tip:

The dish also tastes great with rice, and you can use any vegetables you like.

Recipe-ID: 1397

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