Gressingham Duck Noodle Stir Fry with Ginger and Oyster Sauce
By GressinghamA tasty mid-week meal, the rich, gamey flavour of the duck works perfectly lively flavours of the orient.Time and servings
Ingredients
12 total- 1 pack of gressingham duck fillets
- 1 tsp of sesame oil
- 300 g of egg noodles
- 1 red onion, slices
- 1 clove of garlic, finely chopped
- 2 cm of root ginger, finely chopped
- 1 spring onion, finely sliced
- 0.5 red pepper, sliced
- 1 tbsp of oyster sauce
- 1 tsp of light soy sauce
- 1 handful of fresh coriander, chopped
- 120 ml of chicken stock
Method
5 stepsStep 1
Chop the vegetables, ready to add to the wok. Cook the noodles, as per pack instructions, and refresh in cold water. Strain and set aside until needed.
Step 2
Mix the duck fillets with the sesame oil and soy sauce.
Step 3
Place a wok or frying pan on a high heat with a little vegetable oil. When the wok is hot add the duck mini fillets and stir-fry for 2-3 minutes, or until all the fillets are cooked through. Remove from the wok and set aside.
Step 4
Add a touch more oil to the wok and stir-fry the onions and peppers for 1 minute, before adding the ginger and garlic. Stir-fry for one minute, then add the oyster sauce and 30ml of the stock/water. Continue to stir-fry for 2 minutes, adding a little stock if dry.
Step 5
Return the mini fillets to the pan and add the noodles and spring onions. Lightly season and stir-fry for a further 2 minutes, ensuring the ingredients are well-mixed and adding stock as necessary. Serve and garnish with fresh coriander.