Saturday, 1 August 2015

Duck Breast, Pak Choi and Cashew Nuts

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

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