Warm Duck Stir-Fry Salad Recipe

Warm Duck Stir-Fry Salad.  A warm salad of stir-fry zucchini, bell pepper, plums, bok choy and cilantro makes this salad a simple, hearty and delicious accompaniment to a spicy duck meat.  A perfect and easy warm salad dish to prepare for dinner or weekend lunch.

SERVES 4

• 175g duck breast, all fat removed
• 2-3 sprays sunflower oil
• 1 inch piece fresh ginger, peeled and grated
• 1 fresh serrano chile, seeded and sliced
• 1 red onion, cut into thin wedges
• 2 celery stalks, trimmed and finely sliced
• 1 tbsp. soy sauce
• 115g zucchini, trimmed and sliced
• 2 ripe but still firm plums, pitted and sliced
• 85g bok choy, shredded
• 1 tbsp. fresh cilantro, chopped

• Cut the duck breast into thin strips and set aside. Heat a wok until very hot, then spray with the oil, and heat for 30 seconds.
• Add the ginger, chile and duck strips and stir-fry for 1-2 minutes, or until the duck strips are browned.
• Add the onion wedges, celery, and pepper slices and continue to stir-fry for 3 minutes.
• Add the soy sauce, zucchini, and plums to the wok and stir-fry for 2 minutes before stirring in the shredded bok choy and the chopped cilantro.
• Stir-fry for an additional minute then serve, divided equally among 4 bowls.