Duck stir fry

Quickly put together from bits and pieces in fridge and freezer and inspiration yet again from Slimming World. I served it with some leftover boiled rice; otherwise I would have used Chinese egg noodles. Use a bag of frozen stir-fry vegetables to save time, and it will only take 20-25 minutes from starting to getting it on the table.

Serves 2:
Vegetable oil
1 large duck breast
2-3 spring onions
1 clove garlic
about 1 cm fresh ginger
about 300 g stir-fry vegetable mix, or your own choice of vegetables shredded, diced or finely sliced as appropriate
1/2 tsp mild curry powder
2 tbs soy sauce
1 tbs sweet chilli sauce
salt and pepper
rice or noodles to serve

Do all the slicing and dicing before you start to cook, and get the rice or noodle cooking started. Remove all the fat from the duck breast and slice across into thin strips. Finely chop the onions and garlic and grate the ginger.

Spray a non-stick wok or frying pan with oil. Add the strips of duck and stir-fry for 3-4 minutes until browned and almost cooked. Remove and set aside. Add the onions, garlic and ginger to the pan and stir-fry for a couple of minutes without letting them brown. If the mixture is too dry add a splash of water to stop them sticking rather than more oil. Add the vegetables and continue to stir-fry till the vegetables are cooked but still crisp, about 5 minutes. Stir in the curry powder, then return the duck to the pan to heat through. Add the soy sauce and chilli sauce and cook for a further minute or two. Season to taste. If using noodles you can add them to the pan and toss with the duck and vegetables. Otherwise, serve the duck and vegetables with plain rice or noodles.

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