Читать книгу Home Made: Good, honest food made easy - Tana Ramsay - Страница 23

This is a simple, quick supper – you can put lots more into this dish, such as mushrooms or baby corn, but I have kept this really easy. The nice part is that you can empty out the bottom of your vegetable and salad drawer of odds and ends when you do a stir-fry, which is really handy, and all you need to buy is a lovely duck or chicken breast.

1 whole duck breast

1 tbsp runny honey

200g/7oz egg noodles

1 tbsp sesame oil

1 tbsp olive oil

1 red chilli, deseeded and finely chopped

1 garlic clove, peeled and finely chopped

3cm/1¹/₄ inch piece of fresh root ginger, peeled and cut into thin strips

1 handful of baby carrots

1 handful of sugar snap peas

1 red pepper, deseeded and cut into long strips

5 spring onions, cut into long strips

2 tbsp mirin

2 tbsp dark soy sauce

1 small handful of fresh coriander leaves, plus the stalks, finely chopped

salt and black pepper

Serves: 2 generously

Prep time: 20 minutes

Cooking time: about 30 minutes

1 Preheat the oven to 180°C/350°F/GM4.

2 Season the duck with salt and pepper. Score the skin of the duck breast and place it, skin side down, in a cold ovenproof frying pan. Set this on a medium heat and gently fry without moving the breast around until the skin has browned. Turn the breast over and drizzle the honey over the skin, gently rubbing the honey into the slits with the back of a teaspoon. When the underside has browned, place in the oven for 5-8 minutes, depending on the thickness of the duck breast. Remove and leave to rest for 5 minutes, then cut into thin slices.

3 Cook the noodles as instructed on the packet and leave to drain. Toss with 1 teaspoon of the sesame oil to prevent them sticking.

4 Heat the olive oil and remaining sesame oil in a wok or large frying pan. Add the chilli, garlic and ginger and stir-fry for 1 minute over a medium-high heat. Add the carrots and sugar snap peas, red pepper and spring onions and stir-fry for 3-4 minutes, until beginning to soften. Pour over half the mirin and soy sauce and stir-fry for 2-3 minutes longer.

5 Add the noodles and coriander stalks to the vegetables, plus the remaining mirin and soy sauce, and toss together so that the mirin and soy sauce coats everything.

6 Spoon into warm bowls, fan the duck pieces over the top and sprinkle with the coriander leaves.