Whilst we are massive advocates of French food, we do also love a bit of Asian food every now and then, and anything in black bean sauce is always a favourite in our house. This recipe with duck really does tick every box too – it’s easy, cheap, healthy and quick, so basically the answer to most parents’ dreams!
You can serve this with all sorts of accompaniments, depending on your preferences (and diet restrictions) but we usually go with noodles or rice.
- Duck - 700g (2 big duck breasts)
- Peppers - 2 (red)
- Peppers - 1 (yellow)
- Courgettes - 2
- Onions - 1
- Lemons - 1/2 (juice)
- Soy sauce - 4 tbsp (light)
- Black bean sauce - 240g
- Corn flour - 2 tsp (heaped)
- Water - 300ml (cold)
- Cook the duck breast in a frying pan skin down on a medium heat for 5 mn
- Wash and cut the onions, peppers and courgettes into 2-3cm pieces
- Flip the duck over and cook it for 5 mn with a heavy lid on top
- Put the duck to one side on a plate with some foil and a tea towel on top
- Cook all the veg in the frying pan with the duck fat on a high heat for 5 mn stirring regularly
- Cut the duck breast into 1/2cm slices
- Add the duck slices, lemon juice, soy sauce and black bean sauce to the pan with the veggies and cook for 2-3 mn stirring regularly
Put your frying pan on a medium heat. Get all your ingredients ready.
Once the frying pan is hot put the duck breast in it, skin down, and cook for 5 minutes. Most of the fat should melt into the pan.
While the duck is cooking prepare your vegetables: peel the onion, wash the peppers and the courgettes, then cut them into 2-3cm pieces.
After 5 minutes, flip the duck breast over and cook for 5 more minutes. To make it browner and crispier take a heavy lid that is smaller than the pan and put it on top of the duck so it squashes it lightly into the heat of the pan.
Put the duck to one side on a plate with some foil and a tea towel on top to keep it warm.
Cook all the veg in the frying pan with the duck fat on a high heat for 5 minutes, stirring regularly.
Cut the duck breast into 1/2cm slices. Don't worry if it's still a bit too uncooked in the middle as it will cook some more.
Add the duck slices, the juice of half a lemon, the soy sauce and the black bean sauce to the pan and cook for 2-3 more minutes, stirring regularly.
- Slice the duck breast with the skin side down so it's a lot easier to cut.
- Buy a whole duck, remove the breasts for this recipe, then use the rest of the duck in our Crispy Peking duck recipe to make both dishes as cheaply as possible.
- If you want more sauce or a thicker sauce, mix 2 heaped teaspoons of corn flour with 300ml of cold water in a bowl, then pour this mix into the pan in the last step when you're mixing everything together.
Don't forget, if you like this recipe please share it! We'd love it if you came back and shared your comments, thoughts, and rating on this dish once you've cooked it. Bon appétit!
I am linking this recipe up to Recipe of the Week with A Mummy Too, Tasty Tuesdays with Honest Mum and Cook Blog Share with Supergolden Bakes. Click on the image below to discover some other great recipes: