This Stir Fry Duck with Satay Sauce certainly packs a flavourful punch.
1 x 5 ml (1tsp) Barts fresh tamarind
1 x 5ml (1tsp) fresh chopped garlic
1 x 5 ml (1tsp) ground coriander
2 x 15 ml (2 tbsp) dark, sweet soy sauce
2 x 15ml (2 tbsp) peanut butter
2 x 5ml (2 tsp) Thai Red Curry Paste
1 x 15ml (1 tbsp) soy sauce
1 x 15ml (1 tbsp) soft brown sugar
1 x 15ml (1 tbsp) coconut cream
1. Place all marinade ingredients in a bowl and place the skinned and sliced duck breast in the marinade for at least 1 hour.
2. You will require a flat based 6mm (1/4 inch) wok or sauté pan for this recipe. Remove the duck from the marinade.
3. Heat the pan until very hot. Place the duck breast pieces in the pan and cook on both sides for approx. 5 minutes.
4. Add all the ingredients and cook for 8-10 minutes, until the duck is thoroughly cooked. Serve with rice.