Ingredients
2x225g/8oz duck breast fillets
salt
30g/1oz cashew nuts
170g/6oz broccoli florets
110g/4oz mangetout
450g/1lb Bramley apples, cored and sliced
4 spring onions, sliced
2.5cm/1in piece root ginger, grated
2 garlic cloves, sliced
3 tbsp Chinese cooking wine or dry sherry
3 tbsp clear honey
2 tbsp soy sauce
½ tsp Chinese five spice
fine egg noodles, to serve
Method
1. Use a sharp knife to score the duck breast skin and season with salt. Heat a large non-stick frying pan, add the duck breasts, skin side down and cook over a medium heat for 8-10 minutes or until golden and crisp.
2. Turn over the duck, add the cashew nuts and cook for 2 minutes until the nuts are golden and the duck is sealed. Remove the duck breasts and thinly slice. Set aside the nuts.
3. Spoon the excess fat out of the pan leaving approximately 2 tbsp. Add the broccoli and mangetout and stir-fry for 3 minutes. Followed by the Bramley's and spring onions and stir-fry for 2-3 minutes. Then add the sliced duck, ginger and garlic and fry for 2-3 minutes.
4. Return the nuts, add the wine or sherry, honey, soy sauce and spice. Reduce the heat and cook for a further 1 minute until the sauce has thickened slightly. Serve with e
