I don’t often add fruit to savoury meals, but duck and orange is a classic combination, and a combination that I think is much better Chinese style than French. I have had duck a l’orange, a long long time ago, I wasn’t impressed, and it wasn’t a combination I wanted to repeat. So why this? Well, I had some duck breasts and some asparagus and I haven’t posted a Jamie recipe for IHCC for few weeks and so I did a search for Jamie Oliver, duck and asparagus, and this is what came up. I didn’t have any mange tout or sugar snap peas in, but I did have green beans which I felt would be an acceptable substitution, and I always have oranges as I eat an orange every morning for breakfast. But what really persuaded me to make this was the picture on Jamie’s website. All that green and orange, it just looked so pretty I had to make it. And it was good. The honey was subtle – not too sweet and the oranges did not overpower the rest of the flavours. Definitely a success. Maybe I should give the classic French dish another chance…
2 duck breasts
1 tsp five spice powder
10 asparagus spears, each cut into about 3 pieces
Handful of green beans
1 red chilli, sliced
Small knob ginger, diced
2 cloves of garlic, sliced
2 tsp honey
2 tbsp soy sauce
1 orange, segmented
How to Make Stir Fried Duck with Asparagus and Green Beans
1. Rub the five spice powder into the duck breasts. Fry for about 3 minutes on each side in a wok. (I had removed the skin as I don’t like it, but if the skin is still on it may need a little longer). Remove and set aside.
2. Add all the vegetables to the wok and stir fry quickly at a high temperature for about 2 minutes.
3. Slice the duck thinly and return to the wok along with the soy sauce, honey and orange segments. Add a dash of hot water if it is too dry. Bring back to the boil and then take off the heat.
4. Serve with rice or noodles.