Beetroot crisps, pistachio nuts and bok choy add extra flavour to the popular Chinese combo of duck with plum sauce.
Ingredients
- 3 small beetroot, peeled and finely sliced on the grain into circles
- Oil, for shallow frying
- 3-4 duck breasts, skin-on
- 4-5 egg noodle nests
- 2tsp fresh root ginger, peeled and finely diced
- 2 cloves garlic, peeled and finely diced
- 8 spring onions, cut and sliced into 6cm lengths
- 4 heads bok choy (pak choi), pulled apart or sliced
- 2 sticky plum premium sachets stir-fry sauce
- A handful of chopped pistachio nuts
WEIGHT CONVERTER
Method
- Heat the oil in a pan or wok to around 360°F (180°C). Take the very thinly sliced beetroot, pat dry with kitchen paper, then deep fry until crisp. Remove carefully with a spatula and drain on kitchen paper.
- Take the duck breasts, pat the skin dry with a paper towel and season. Place skin-side down in a hot pan and cook for 3-4 mins. When golden brown and crispy, turn over and repeat with the bottom side. When brown, remove them from the pan and place covered by foil in pre-heated oven at 375°F (190°C) for 4-8 mins or until just pink in the centre. When cooked, remove and rest covered with foil. Turn off the oven. Then slice the duck into evenly sized pieces.
- Meanwhile, take the noodle nests and par-cook them in boiling water until al dente. Drain.
- Now the oven is turned off, place the beetroot crisps, evenly spaced, on a baking sheet and place in the oven to dry out briefly.
- In a wok or large frying pan, take a little oil and fry the garlic and ginger until the aroma are released. Add the spring onions and bok choy and stir fry for 1-2 mins.
- Then add the sticky plum stir-fry sauce and noodles. Toss together and cook until heated through.
- Remove the beetroot crisps from the oven then remove the stir fry from the heat and mix in the duck. Serve on plates and garnish with the beetroot crisps and chopped pistachios.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Gousto's Wagamama yasai yaki udon
For a perfect taste of takeaway fakery, try this Gousto's Wagamama yasai yaki udon. Serve with sesame seeds and pickled ginger.
By Sibelle Mehmet Published
-
Chicken, pea and noodle salad
By Sue McMahon Published
-
Sweet chilli pork with noodles
Looking for pork recipes, noodle recipes, oriental recipes, free recipes, easy pork recipes, quick recipes or quick pork recipes? Succulent pork takes pride of place in this easy-to-prepare noodle dish that's perfect for a flavoursome meal-for-two.
By Octavia Lillywhite Published
-
Feta and spinach stuffed chicken
This feta and spinach stuffed chicken is cooked in 25 minutes and only has four steps in the method
By Jessica Ransom Published
-
Sweet potato and courgette fish cakes
These sweet potato and courgette fish cakes take 30 minutes to make and can be served with chips, salad, or steamed veg on the side...
By Rose Fooks Published
-
Chicken and spinach lasagne
This chicken and spinach lasagne is a great new take on the family favourite and it’s easy to prepare during the day to cook come dinner time...
By Jessica Ransom Published
-
5 highest-earning baby names revealed: Your little one could grow up to earn a salary of £113,472 with one of these options
David and Sarah are just two of the baby names that could grow up to make the most money - would you choose them?
By Ellie Hutchings Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Why George, Charlotte and Louis won’t be joining the rest of the family for Christmas dinner
He'll be sat at a different table from King Charles and senior Royals...
By Adam England Published