Hoisin Duck with Orange and Watercress Salad
1. Make the salad
Crush and peel the garlic. Mix the garlic, chilli, fish sauce, oil and sugar together in a small bowl or screw top jar. Squeeze the lime juice into the mixture and shake or whisk to combine. Peel the onion and cut into thin slices. Trim the ends from the snow pea sprouts. Toss the onion, sprouts, mint, watercress and cabbage together. Peel the orange using a paring knife, removing all the pith. Cut the orange into segments between the membranes. Do this over the vegetables to retain the juice. When ready to serve, toss the orange, vegetables and dressing together.
2. Prepare the duck
Remove the fat from the duck breasts. Cut the breasts into thin slices lengthwise.
3. Make the sauce
Mix the hoisin sauce, honey, white vinegar and chilli together
4. Heat the Wok
Heat a wok or large frying pan until a drop of water sizzles in it. Add the oil.
5. Stir fry duck
When the oil is hot, stir fry the duck in small batches for 1 minute. Return all the duck to the wok with the hoisin mixture and stir fry until the sauce comes to the boil. Serve with rice or noodles, topped with the Orange and Watercress Salad.