Confit duck with rainbow stir fry and plum sauce
If you’re stuck for time, like most of us are, grab all your stir-fry ingredients prepared; stir-fry mixed veggies (although slaws of any kind work well here, too), cut green beans and zucchini noodles (or 2 small zucchinis, spiralised or julienned with a special slicer). I’ve used Luv-a-Duck confit duck legs in this recipe for the ultimate in shortcuts and unbeatable quality and flavour.
Servings: 4 people
Ingredients
- 2 500g packs Luv-a-Duck confit legs
- 3 tablespoons unroasted sesame oil or olive oil
- 150 g green beans I used ready-cut
- 250 g zucchini noodles or 2 small zucchinis, see note above
- 400 g stir-fry mix
- 1/3 cup plum sauce
- 1 teaspoon sesame seeds
Optional, to serve
- 2 sprigs spring onions sliced
- 1 handful coriander leaves
Instructions
- Preheat oven to 190Line a baking tray with baking paper.
- Transfer duck legs to the tray – remove the gelatinous stock and place in a small saucepan. Place baking tray on the middle rack in the oven to heat through, for about 10 minutes.
- Place the small saucepan with the gelatinous stock over medium-high heat. Add plum sauce and stir. Bring to the boil and turn off.
- Meanwhile, heat 1 tablespoon oil in a large frying pan or wok set over medium-high heat. Add beans and stir fry for 2-3 minutes, they should be lightly charred but still firm. Transfer to a large bowl.
- Return frying pan or wok to the heat. Add another tablespoon oil and stir-fry zucchini noodles for 2 minutes. Transfer to the same bowl.
- Return frying pan or wok to the heat. Add the remaining oil and cook the stir-fry mix for 4 minutes. Transfer to the bowl.
- Turn the oven setting to grill and grill the duck legs for a further 2 minutes. Remove from oven.
- Divide the stir-fry between 4 bowls and, using tongs, place a duck leg on top of the stir-fry. Drizzle with the plum sauce and sprinkle with sesame seeds. If using, garnish with sliced spring onions and coriander leaves.
- Note: Leftovers, if there are any, can be served with the meat shredded as a cold salad the next day or in a wrap!
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