Gingered Gressingham Duck Fillet Stir Fry

Serves 2

• 2 Gressingham duck fillets, 6oz or 7oz
• 2 tsp cornflour
• Salt and pepper
• 125g rice noodles
• 3 tbsp white wine vinegar
• 4 tbsp hoi sin sauce
• 2 tbsp light soy sauce
• 2 tbsp groundnut oil
• 1 bunch spring onions, sliced
• 100g trimmed mange tout
• 125g oyster mushrooms
• 2 garlic cloves peeled and crushed
• 5cm piece fresh root ginger, peeled and grated
• 1 small fresh sliced red chilli

Cut duck fillets into thin strips, toss in the cornflour and seasoning.

Cook noodles using packet directions.

Mix together the white wine vinegar, hoi sin sauce and soy sauce. Heat oil in a frying pan or wok and fry the duck for about 3 minutes until golden, do not overcook. Drain.

Add the spring onions, mange tout and mushrooms and fry for 1 minute. Add garlic, ginger and chilli and fry for 1 minute. Return duck to pan with sauce mixture and heat through.

Serve with the noodles in shallow bowls or plates and add some crisp green salad. Enjoy the speed and satisfaction of a wonderful stir fry!