zoom Duck & sweet chilli stir fry

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    Duck & sweet chilli stir fry

    This recipe uses the leftover duck meat from the Roast duck with clementine & cherry sauce recipe

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes to 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    100g Thai Taste Thai Sticky Rice
    1 tbsp toasted sesame oil
    ½ red pepper, sliced (65g)
    1 small carrot, cut into matchsticks
    150g frozen extra fine whole green beans
    150g mushrooms, sliced
    200g leftover roast duck meat, shredded
    3 tbsp Thai Taste Sweet Chilli Sauce


    1. Place the rice in a small saucepan with 300ml water, cover and bring to the boil, then simmer for 10-15 minutes until tender and all the liquid had been absorbed.

    2. Meanwhile, heat the oil in a wok or frying pan and stir fry the pepper, carrot, beans and mushrooms for 5 minutes. Add the duck and chilli sauce and cook for 1-2 minutes.

    3. Serve with the rice.

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