Duck with XO Sauce and Broccolini. As days begin to cool, find warmth in the subtle spicy sauces of this stir fry meal. The dish is infused with rich Asian flavours and is deliciously tender when cooked.
3 x 200g fresh duck breasts
1 bunch broccolini, trimmed and sliced into 3 lengths
250g snow peas, trimmed
4 green spring onions, cut into 4cm lengths
100g packet original fried noodles
1 tbsp peanut oil
4 anchovies, chopped
2 eschalots, finely chopped
3 cloves garlic, crushed
1/2 tsp dried chili flakes
1 tbsp brown sugar
2 tbsp oyster sauce
1 tbsp soy sauce
Heat a large wok over a high heat. Add anchovies, eschalots, garlic and chili. Stir-fry for 1 minute. Add sugar and stir-fry for 30 seconds, or until caramelized. Stir in oyster and soy sauces. Gentle boil for 1 minute, or until thick and glossy. Remove from the heat. Transfer to a bowl. Clean wok.
Heat same wok over a medium heat. Add duck, breasts, skin-side down. Cook for about 3 to 5 minutes or until skin is golden and crisp. Turn-over. Cook for a further 3 minutes. Remove to a plate. Rest, covered for 5 minutes. Slice thinly.
Return wok to a high heat. Stir-fry duck in 2 batches, for 1 minute. Remove to a plate. Discard excess fat. Add broccolini, snow peas and spring onion. Stir-fry for 2 minutes. Return duck to wok. Add XO sauce. Stir fry until heated through.
Serve stir-fry with crisp fried noodles.
Smart Tip + You can swap the duck for king prawns. Adjust cooking time to suit.