Sweet and Sour Duck
3 tbsp light soy sauce
1 tbsp dry sherry
2 tsp sesame oil
340g/12oz duck breast fillets, sliced
2 tsp cornflour (cornstarch)
2 tbsp white wine vinegar
1 tbsp tomato paste
juice of 1 orange
2 tbsp oil
1 red onion, cut into small wedges
1 garlic clove, crushed
1 carrot, cut into matchsticks
125g/4oz sugarsnap peas
½ small pineapple, peeled, cored and cubed
1 Mix 1 tbsp soy sauce with the sherry and sesame oil. Pour over the duck, then cover and leave to marinate in the refrigerator for at least 30 minutes.
2 Blend together the cornflour, vinegar, tomato paste, orange juice and remaining soy sauce. Set aside for the sauce.
3 Heat the oil in a wok or deep frying pan. Remove the duck from the marinade, reserving the marinade, and cook over a high heat for 3–4 minutes until golden brown and the fat is crisp. Remove and set aside.
4 Stir-fry the onion, garlic and carrot for 2–3 minutes, then add the sugarsnap peas and stir-fry for 1–2 minutes.
5 Add the pineapple, duck, cornflour mixture and the reserved marinade. Bring to the boil, stirring all the time, then reduce the heat and cook for 2–3 minutes until slightly thickened.
6 Serve immediately with boiled rice.