Sweet and Sour Duck

 

                    Kumquats are a small citrus fruit, like an orange, but the whole fruit is edible, adding a great tangy flavour to this easy stir-fry dish. Kumquats are believed to symbolize good fortune in the Far East.

4 portions

• 2 tablespoons salt-reduced soy sauce
• 2 tablespoons rice vinegar
• One-third cup plum sauce
• 2 tablespoons tomato paste
• 2 tablespoons canola oil
• 8 scallions, sliced
• 30 gr fresh ginger, peeled and cut into strips
• 4 duck breasts, skinned and thinly sliced
• 2 red peppers, deseeded and thinly sliced
• 8 kumquats, thinly sliced
• 250 gr bok choy, sliced lengthwise (or substitute shredded napa cabbage)
• 440 gr package Hokkien noodles

1. Mix together the soy sauce, vinegar, plum sauce and tomato paste in a small bowl and set aside.
2. Heat the oil in a wok or large frying pan the scallions and ginger over a fairly high heat for about 30 seconds.
3. Add the duck and stir-fry over high heat for about 2 minutes until lightly cooked.
4. Add the peppers to the wok and continue to stir-fry for 4-6 minutes until the peppers and duck are just tender and the juices have evaporated.
5. Add the kumquats and cook for a further 1 minute.
6. Stir the sauce mixture, then pour it into the wok, tossing everything together to coat with the sauce and heat through.
7. Add the bok choy and stir-fry for about 1 minute or until wilted.
8. Finally, add the noodles to the wok and stir-fry for 2-3 minutes until thoroughly heated.
9. Serve immediately.

Variations: To make a vegetarian version of this dish, replace the duck with firm tofu.

BON APPÉÉÉÉÉÉÉÉTIT