Duck with Aubergine
Serves: 2
Ingredients
To make Duck with Aubergine, you'll need:
- 300g duck breasts
- 3 tbsp. dark soy sauce or coconut aminos
- 4 tbsp. rice vinegar
- 2 tsp. sesame oil
- 1 tsp. Chinese 5 spice powder
- 1 tbsp. agave nectar
- 3 tsp. cornflour
- 2 red onions
- 2 small aubergines
- 4 tbsp. vegetable oil
- 2 garlic cloves, finely chopped
- 1 inch fresh ginger, shredded
- 100g sugar snaps
Method
- Slice the duck breasts into thin pieces.
- Combine 1 tablespoon of soy sauce or coconut aminos with a tablespoon of rice vinegar, sesame oil, and a teaspoon of 5 spice mix.
- Pour this mixture onto the duck, and leave it to marinate in the fridge for 30 minutes.
- Mix together the agave nectar, cornflour, 3 tablespoons of rice vinegar and the remaining 2 tablespoons of soy sauce.
- Slice the onions and aubergines into strips.
- Put 2 tablespoons of the oil in a wok. Place over a high heat and stir-fry the duck for 2-3 minutes. Set the fried duck to one side.
- Put another tablespoon of oil in the wok and stir-fry the aubergine for 3 minutes, until its golden brown.
- Place the remaining tablespoon of oil in the wok, and fry the onions, garlic, and ginger for 2 minutes.
- Add in the agave nectar mixture and the sugar snaps and cook for 2 minutes.
- The dish is now ready to serve!
Nutritional Facts (Per Serving)
Calories 271 | Total Fat 17g | Saturated Fat 1g | Carbohydrates 9g | Fibre 8.2g | Protein 18g
|
