Categories: July

Ingredients

• 2 tbsp clear honey
• 4 tbsp dark soy sauce
• 4 skinless duck breasts
• 2 carrots
• bunch spring onions
• 1 small head Chinese leaf
• 1 tbsp vegetable oil
• Thai fragrant rice, boiled or steamed, to serve

Directions

1. In a large bowl, mix together the honey and soy sauce.

2. Slice the duck and toss in the honey marinade. Set aside for 5 minutes.

3. Cut the carrots and spring onions into thin strips. Finely shred the Chinese leaf.

4. Heat the oil in a wok or large frying pan. Lift the duck from the marinade (reserve the marinade) and stir-fry for 2 minutes until browned all over. Remove and set aside. Add the carrot and stir-fry for 1 minute. Add the spring onion, Chinese leaf and browned duck. Pour over the marinade and stir-fry for 2-3 minutes – the duck should still be a little pink in the middle (if using chicken, make sure it is cooked through). Season to taste and serve with cooked rice.

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