Peking Duck and Broccoli Stir-Fry

Cook Time 35 minutes

Servings 4


1 tbsp peanut oil
1 knob of ginger, finely grated
2 cloves garlic, finely sliced
2 Peking duck legs
2 tbsp ketjap manis
1 ½ tsp sambal oelek
2 tbsp light soy sauce
1 tsp 5 spice
1tbsp Shaoxing wine
½ a head of broccoli, florets blanched
½ bunch of spring onion, green part removed and white cut into 2 cm batons
400g egg or hokkien noodles, covered with boiling water to separate
1 handful of cashew nuts, roasted and roughly chopped

A quick and easy mid-week meal, with a big flavour hit!


Pre-heat the oven to 180?C.

Remove the duck from the pack and place on a lined baking tray, skin side up. Bake for 15 minutes. Once cool enough to handle remove the meat from the bones and roughly chop.

In a bowl combine the ketjap manis, sambal, soy, 5 spice and Shaoxing wine.

Heat oil over high heat in a wok. Add the ginger and garlic and cook until just aromatic. Add the duck and broccoli and toss with the garlic mixture. Now add the sauce and allow it to bubble away for 2 minutes before adding the spring onions and noodles. Coat the noodles in the sauce and finally sprinkle in the cashew nuts.


Pedro's Tiramisu


Penne with Mushrooms & Aubergine