Spring Duck Stir-fry

Geoff Jansz prepared a duck stir-fry that is delicious, easy to make, inexpensive, and has all the colours of spring.

Ingredients

• 1/2 Chinese Peking duck, fat removed, skin and flesh diced
• 250g rice stick noodles or favourite rice noodles
• 1 bunch bok choy or favourite Asian greens
• 4 spring onions/shallots, peeled, trimmed and chopped on the diagonal
• 1/4 cabbage, chopped
• 1/4 red capsicum, diced
• 1/4 green capsicum, diced
• 1/2 Lebanese cucumber, peeled, seeded and diced
• 1/2 red onion, diced
• 1/2 red chilli, seeded, chopped finely
• 1 medium knob fresh ginger, peeled and grated
• 1 large clove garlic, chopped finely
• 1 pinch Chinese 5-spice powder
• 2/3 tablespoon oyster sauce
• 2 tablespoon peanut oil

Method

1. Cut the duck into pieces. Remove the fat and bones (throw the fat away and keep the bones for a stock or soup). Dice the remaining flesh and skin. Set aside.
2. Dice the vegetables uniformly.
3. Chop the chilli and garlic, and grate the ginger. Combine all three ingredients, chop and set aside.
4. Wash and chop the bok choy and put it into a bowl with the rice noodles. Cover with boiling water.
5. Heat a wok with 2 tbsp of peanut oil, then add the garlic, ginger and chilli.
6. Add the vegetables, stirring well.
7. Drain the noodles and boy choy, add to the wok and stir through the vegetables. Add the oyster sauce and 5-spice powder.
8. Add the duck, stir through to combine and serve at once.