Name: Sweet and sour duck with broccolini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 kilogram chinese barbecued duck; 2 small red onions (200g), cut into thin wedges; 1 fresh small red thai chilli, chopped finely; 250 gram broccolini, cut into 3cm pieces; 1/4 cup (60ml) chicken stock; 1/4 cup (90g) honey; 1/4 cup (60ml) rice vinegar; 1 tablespoon light soy sauce; 2 teaspoon pomegranate molasses; 4 green onions, cut into 3cm lengths; 1 tablespoon sesame seeds, roasted

Ingredients

1 kilogram chinese barbecued duck

2 small red onions (200g), cut into thin wedges

1 fresh small red thai chilli, chopped finely

250 gram broccolini, cut into 3cm pieces

1/4 cup (60ml) chicken stock

1/4 cup (90g) honey

1/4 cup (60ml) rice vinegar

1 tablespoon light soy sauce

2 teaspoon pomegranate molasses

4 green onions, cut into 3cm lengths

1 tablespoon sesame seeds, roasted

Method

1.Quarter duck; discard bones. Slice duck meat thickly, keeping skin intact. Heat oiled wok; stir-fry duck, in batches, until skin is crisp.

2.Heat oiled wok; stir-fry red onion and chilli until onion softens slightly. Add broccolini, stock, honey, vinegar, sauce and molasses; stir-fry until sauce thickens slightly.

3.Remove from heat; serve broccolini mixture with duck and green onion; sprinkle with seeds.

Pomegranate molasses is available at Middle Eastern food stores and specialty food shops.
Note

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Ingredients

Method

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