Thai-style duck stir-fry with lime
Serves 2 | total time
- 2 duck (or chicken) breasts
- 1 tbsp vegetable oil
- 1 small red onion, finely sliced
- 1 red chilli, deseeded and finely sliced
- 4 fresh or dried kaffir lime leaves, finely shredded
- 1 large orange or yellow pepper, deseeded and cut into large strips
- 2 heads pak choi, leaves separated and large ones halved
- 4 tbsp Blue Dragon chilli & ginger dipping sauce
- juice of 1 lime
- a handful of coriander
- Remove the skin from the duck and discard it. Cut the breasts into thin strips. Heat the oil in a large frying pan or wok. Season the duck and fry for 2 minutes, stirring constantly. It should be medium-rare – if you prefer it more well done, cook for a little longer (if using chicken, make sure it is cooked through at this stage). Use a slotted spoon to transfer the meat to a plate.
- Return the wok to the heat and add the onion, chilli, lime leaves and pepper. Stir-fry over a high heat for a few minutes until fragrant, then add the pak choi, chilli and ginger sauce and a little salt. Stir for another minute, then remove from the heat, stir in the sliced duck and add lime juice to taste. Finish with the coriander and serve immediately.