- 350g of Duck thigh meat
- 2 tablespoons of Honey
- 4 tablespoons of Dark soy sauce
- 2 Carrots
- 3 Spring onions
- 1/4 Napa cabbage
- 1 tablespoon of Vegetable oil
Though duck isn’t really popular as usual meat to eat at lunch, let’s try something new: I’m sharing with you this pan seared duck breast recipe. Often I heard that the duck is dry and tasteless… Wrong! If you know how to cook it then it will be juicy as ever. Yes, the duck has a specific taste, but I really like it. And I have never ever cooked dry duck. If you have leftovers of duck thigh’s meat, I suggest fast ”stir-fry” – on high temperature fried duck with veggies.
Cut the meat of duck thighs into small pieces. Mix the honey with soy sauce, then add meat and leave it to marinate at least for a few minutes.
Cut carrots and spring onions into thin strips and chop the cabbage too.
In deep WOK frying pan heat the oil. Drain duck and put it in a heated frying pan, cook it for 2-3 minutes on high heat. Take duck meat out of the oven.
Fry carrots in the same frying pan for 1 minute. Put all remaining ingredients(green onions, cabbage, fried duck) in the pan with carrots, pour marinade and fry for 3 more minutes, don't forget to keep mixing. If you feel lack of seasonings - pour some.
Serve with rice and enjoy your pan seared duck breast in honey sauce with vegetables!