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    Oriental Duck Fillets with Sticky Figs and Pak Choi

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    Oriental Duck Fillets with Sticky Figs and Pak Choi

    Low in fat and easy to prepare, these duck fillets are ideal for a special supper dish and are sublime combined with fresh figs and honey.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 1 tsp groundnut oil
    • 225g pack Button Norfolk Farms Free Range Mini Duck Fillets
    • 3 tbsp clear honey
    • 2 tbsp soy sauce
    • 2.5cm piece fresh ginger, peeled and grated
    • 1 red chilli, deseeded and finely chopped
    • 2 tbsp dry sherry
    • 4 fresh figs, quartered
    • ½ x 200g pack pak choi


    1. Heat the oil in a medium frying pan and stir-fry the duck fillets for 6-7 minutes until just cooked. Check whether the duck is ready by slicing through the centre of 1 fillet. The meat should be pink, like rare steak. Remove the fillets, place on a plate and cover with foil to keep warm. Leave to rest for 3-4 minutes.
    2. Meanwhile, in a small jug, mix together the honey, soy sauce, ginger, chilli and sherry. Add to the pan and heat gently, stirring occasionally, for 1-2 minutes until thickened and syrupy.
    3. Add the figs and pak choi to the sauce and cook, stirring, for 2-3 minutes until the figs are sticky and softened and the pak choi has just wilted.
    4. Return the duck to the pan and heat through for a further minute. Divide between 2 serving plates and serve with egg noodles.

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    Cook's tips

    Substitute baby spinach or wild roquette for the pak choi, if you prefer.


    Average user rating

    5 stars