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Teriyaki duck with pineapple and pak choi stir-fry

This Teriyaki duck with pineapple and pak choi stir-fry recipe uses Teriyaki Sauce, Dark Soy Sauce, Garlic Crushed, Honey, and Sesame Oil. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 6 tbsp
• 2 tbsp
• 2 clove
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Combine all the marinade ingredients and marinate the duck breasts in the liquid for at least one hour.

2. 2

   Remove the duck breasts and place in a hot frying pan, skin side down, for 10 minutes.

3. 3

   Turn the duck over and fry for a further five minutes.

4. 4

   Remove the pan from the heat, pour remaining marinade over the duck and allow to rest in the pan.

5. 5

   Heat the sesame oil in a pan, add the red peppers and cook for 2-3 minutes.

6. 6

   Then add the chilli, ginger, and shallots and cook on a high heat for two more minutes.

7. 7

   Reduce the heat and add the sugar and lime juice. Once caramelised, add the pineapple and leave to cook for five minutes.

8. 8

   Put the vegetables on a serving plate and top with slices of the duck breasts.

9. 9

   Pour over the juices and garnish with the coriander stalks.