Plum Duck Stir-Fry & Rice

• Duck breast(600 g)
• Jasmine Rice(250 g)
• Bell pepper(1)
• Bok Choy(2)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Duck Sauce(4 tbsp)
• Soy sauce(3 tbsp)
• Rice Vinegar(1 tbsp)
• Cornflour(2 tsp)
• Honey(1 tbsp)
• Sesame oil(1 tbsp)
• Rapeseed Oil(1 tbsp)
• Sesame seeds(2 tsp)optional

Method

1. 1

   Rinse {Jasmine Rice}. Add to a saucepan with 500ml water, bring to a boil, cover, and cook until tender.

   ~12 min

2. 2

   While the rice cooks, thinly slice {Duck breast}, {Bell pepper}, and {Spring Onion}. Separate the leaves and stems of {Bok Choy}, then slice both. Finely chop {Garlic} and grate {Ginger}.

   ~10 min

3. 3

   In a small bowl, whisk together {Plum Sauce}, {Soy sauce}, {Rice Vinegar}, {Cornstarch}, {Honey}, and {Sesame oil} until smooth.

   ~2 min

4. 4

   Heat {Vegetable oil} in a large wok or frying pan over high heat. Add the duck and stir-fry until lightly golden and just cooked through.

   ~4 min

5. 5

   Add the bell pepper, bok choy stems, garlic, and ginger. Stir-fry for 2 minutes, then add the bok choy leaves and most of the spring onion. Pour in the plum sauce mixture and toss until everything is glossy and lightly thickened.

   ~4 min

6. 6

   Fluff the rice and divide between bowls. Spoon over the duck stir-fry and finish with the remaining spring onion and {Sesame seeds} if using.

   ~2 min