This quick duck stir fry is based on 5 ingredients and takes just 6 minutes to cook. Duck goes brilliantly with the subtle aniseed flavour of fennel and the sweetness of fruit. Serve with rice or ...

Many Thai dishes are perfect for warmer weather ... Just before serving, combine the meat with the fried duck skin, fried shallot, fresh herbs and lime juice. Ingredients such as kaffir lime ...

Tip into a hot serving dish and sprinkle over the Thai basil to serve. The beef can be marinated up to 2 hours ahead. The stir fry itself is best made and served straight away. Not suitable for ...

Add the Thai green curry paste and tamari or ... Add the red pepper and stir-fry for 30 seconds. Add the duck, rice, French beans, soy sauce, sesame oil and black pepper and stir-fry for 10-15 ...

When the fat is hot, add the lap cheung, yuen cheung and duck meat. Stir-fry over a high flame until the meat is lightly browned and the fat starts to render out. Scrape the meat into a bowl ...