INGREDIENTS
- 2 large oranges
- 2 duck breasts
- 2 tablespoons orange juice
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey, warmed
- 2 tablespoons oil
- 1 fennel head, trimmed and sliced fine
- 6 oz sugar snap peas or mango tout, halved
- ½ cup cherry tomatoes, halved
- 8 oz aragula or baby spinach leaves
- To serve:
- 2 tablespoons sliced almonds
- Warm crusty bread or freshly cooked new potatoes
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DIRECTIONS
- Remove 1 tablespoon of the zest from one of the oranges and set aside. Peel the oranges and divide into segments. Remove the skin and set aside the segments.
- Trim the duck, cut into thin strips, and place in a shallow dish. Blend the orange juice, vinegar and honey together and pour over the duck. Let stand, lightly covered, in the refrigerator for 30 minutes. Stir occasionally during this time.
- Heat the wok and add 1 tablespoon of the oil. Drain the duck, reserving the marinade, then stir fry for 2 minutes or until sealed. Remove from the wok and set aside.
- Stir fry the fennel for 2 minutes. Return the duck to the wok with the reserved marinade and stir fry for 2 minutes. Add the sugar snap peas, cherry tomatoes, and arugula or spinach. Stir fry for 1-2 minutes, until the leaves have begun to wilt.
- Add the orange segments and give a final stir. Serve immediately sprinkled with sliced almonds, with crusty bread or new potatoes.
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