|Duck breast, pak choi and cashew nut stir fry with boiled rice|
Duck breast is a very popular ingredient in Chinese cooking and is actually very easy to stir fry. It doesn't require the pre-cooking velveting that is required by chicken and can be made to very effectively accompany a wide variety of other ingredients. In this instance, I've chosen to pair it with pak choi (sometimes called Chinese cabbage) and cashew nuts.
|Duck breast fillet is diced for stir frying|
1 duck breast fillet
3 or 4 medium pak choi leaves and stalks
1 tablespoon cashew nuts
1/2 white onion
3 ounces basmati rice or as desired
Vegetable or sunflower oil for stir frying
Salt and pepper
|Cashew nuts, pak choi and onion|
Wash the rice through a fine sieve under running cold water. Add it to a deep pot of salted, boiling water. Stir once but well and simmer gently for ten minutes.
|Onion and pak choi prepared for stir frying|
Chop the onion half in half again. Separate the pak choi stalks and leaves and roughly chop both, keeping them separate.
|Stir frying duck breast|
Chop the duck breast fillet in to approximately one inch chunks. Bring a couple of tablespoons of oil up to a very high heat in your wok. Stir fry the duck for a couple of minutes until cooked. Remove to a holding plate with a slotted spoon.
|Stir frying pak choi stalks and onion|
Stir fry the pak choi stalk pieces and the onion for about a minute, before re-adding the duck pieces and the cashew nuts just to be heated through.
|Pak choi leaves are added to stir fry at the last minute|
Add the pak choi leaves at the very last minute. Season with salt and pepper and stir well, one final time.
Drain the rice thoroughly through a sieve and arrange on a serving plate as a bed for the stir fry before spooning the duck combination on top.
|Rice bed is prepared for stir fry|