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Ingredients
1 duck breast
200 g egg noodles
Handful of baby carrots
Handful of sugar snap peas or mange tout
Handful of spring onions, cut into thin strips
1 red pepper, cut into strips
1 red chili, finely chopped
1 garlic clove, finely chopped
3 cm ginger, cut into thin strips
Handful of coriander leaves and stalks, finely chopped
1 tbsp honey
1 tbsp mirin
1 tbsp soy sauce
1 tbsp olive oil
1 tbsp sesame oil
Method
Preheat the Hot Air Fryer to 170 °C.
Score the skin of the duck breast and place skin side down into a cold frying pan.
Set over a medium heat and fry gently until the skin has browned, then turn the
breast over and drizzle with honey.
When the duck has cooked through, remove it from the heat and leave to rest for
approximately 5 minutes before cutting into slices.
Cook the noodles by following the instructions on the packet.
Add all of the ingredients to the non-stick coated cooking basket (except for the duck
and noodles), spray the ingredients with oil and cook for approximately 7–10 minutes.
Adjust the cooking time according to personal taste.
Add the noodles, increase the temperature to 200 ºC and heat for a further 2 minutes.
Serve with the duck.
Chinese Duck Stir Fry
