I admit that my first meal taken in the People’s Republic of China was a burger.

I hang my head in shame, particularly when I think of all the brilliant food that comes from that country, extending from the Mongolian ranges to the Himalayas and down to the coast.

I quickly learned the error of my ways. This recipe, using a breast from a mallard, is quick to make and has a real taste of the Orient.


– red pepper
– ginger
– sweetcorn
– okra
– spring onion
– sesame oil
– light olive oil
– dried coriander
– garlic
– diced and skinned duck breast
– tomato paste (teaspoon)
– soy sauce
– Chinese leaf

Chop all the vegetables into varying sized chunks.

Heat a good glug of both oils in a wok or large frying pan and add a heaped teaspoonful of dried coriander and the chopped garlic.

As the mixture bubbles, add the duck and stir-fry on a high heat. Keeping the heat high, add all the vegetables, a teaspoonful of tomato paste and a splash of soy sauce.

Stir until the duck is cooked and serve with rice or noodles.

Prepare all the ingredients first. With the exception of the garlic and ginger, all the vegetables can be eaten raw, so it doesn’t really matter how long you cook them.

Okra is a strange looking finger-like five-sided vegetable. It can usually be found in supermarkets at 50p per six or seven. It is soft and full of sweet pips, just cut and cook it in large chunks.

Sesame oil is important in this dish and is again available in most grocery stores.