Hunan Duck with Chilli and Garlic
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Ingredients
- 2 duck breasts, skin scored, sliced
- 3 dried red chilli
- 2 fresh red chilli
- 4 garlic cloves
- 3 spring onions
- 1 tbsp dark soy sauce
- 1 tbsp chinese rice wine
- 1 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 235 kcal
- Protein
- 15.7 g
- Carbohydrate
- 2.8 g
- of which sugars
- 1.2 g
- Fat
- 17.6 g
- of which saturates
- 4.8 g
- Fibre
- 0.7 g
- Salt
- 0.86 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the duck with the chinese rice wine and leave to marinate for 10 minutes.
- 2
Heat the groundnut oil in a wok until hot and stir-fry the duck for 3 minutes, until browned and cooked through with no pink remaining, then lift out.
- 3
Pour off any excess fat, then fry the dried red chilli and garlic for 30 seconds until fragrant.
- 4
Add the sliced fresh red chilli and fry for 30 seconds more.
- 5
Return the duck to the wok with the dark soy sauce and the spring onions, cut into lengths, and toss together for 1 minute.
- 6
Serve with steamed rice.
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