Thursday, 18 April 2013


It's been a busy week so far in my kitchen. Casey, my fabulous kitchen assistant, and I have been super busy cooking up dishes, catering lunches and preserving all sorts of goodies for the next FOOD ORDER LIST - which should be released early next week.  I made a special trip to The Duck Farm last friday and stocked up on some of their produce to give them a test run in my kitchen. (A big hint as to what to expect on the list by the way.)

So far so good. Being a huge fan of duck as it is makes this whole endevour incredibly enjoyable.  I've tested out the legs, breasts and tenderloins thus far. I'd forgive you for thinking i was describing some riske' novella. Alas, no.

I was quite surprised to find out, on chatting with friends, that there are quite a few non duck lovers amongst us. A question mark is necessary here.  What ? I know, i couldn't believe it either.  I'm not quite sure what there isn't to love about duck.  Perhaps to some of us it's a little scary to prepare, which is understandable as it has been the domain of professional kitchens and fancy restaurant menu's mostly because it hasn't been readily available. This is in Cape Town, South Africa i am referring to. Availability of this pink meat can be said to be somewhat erratic.

So if there was ever a recipe to try out your hand at preparing a duck focused meal, if you lucky enough to get your hands on some, then this is a good one. It's colourful, healthy and quick. Plus it has duck in it. A winner in my books immediately.

Asian Duck Tenderloin Stir Fry 

The recipe calls for using the tenderloins - which can be purchased as a specialized item. If you can't get hold of a pack of the tenderloins use the duck breasts instead. Cook them independently & then serve them sliced with the stir fry makes for a simple alternative. A stir fry is also a great way of making a pricier meat go a little further. Feel free to embellish the veggie component of the stir fry to bulk out the meal.  You could possibly use up to half the quantity of meat if you do this. Shhh.. you didn't read that here. Butter & Soy Sauce Fried Mushrooms are a great meaty addition to add substance. Simply fry the mushrooms in a generous butter & oil combo - make sure your pan is nice & hot and don't overcrowd the pan with the mushrooms. Fry for about 2 -3 minutes allowing the mushrooms to get some colour. Now add in  a dash of soy sauce and fry for another 2-3 minutes until the soy reduces and the mushrooms are just tender. The mushrooms will have a sticky -buttery glaze over them. Simply addictive.

serves 4

400g duck tenderloins

2 tablespoons soy sauce
1 tablespoon honey
1 clove garlic - peeled & sliced
1 thumbnail size ginger - peeled & finely sliced
1 red & 1 yellow pepper - cored, de seeded and finely sliced
1/2 small red cabbage finely sliced
handful fresh coriander - left whole. wash if necessary & dry
2 spring onions - trimmed and cut finely

sunflower or peanut oil

basmati rice to serve

black sesame seed for garnish  - optional

In a mixing bowl whisk together the honey & soy sauce. Add the tenderloins and stir to coat with the sweet soy. Put aside while you prep your vegetables. When all your ingredients are sliced and ready to cook,  get a medium - large frying pan over a high heat. Add a little oil to the pan and add half the ginger and garlic. Fry for 10 seconds then add in the peppers. Fry for 3-4 minutes until beginning to soften then add in the red cabbage. Fry for about 2 minutes and then add in the coriander. Stir fry for another minute or until the cabbage is just soft. Add in the rest of the ginger and garlic and fry for another 30 seconds. Transfer the veggies to another dish and return the pan to the heat.  Its probably a good idea to wipe the pan down with some kitchen towel. Add in some more oil and allow to get super hot. Now fry the tenderloin strips in one or to batches depending on the size of your pan. They should cook in 2-3 minutes. When ready return all the other cooked veggies back into the pan allow to heat through. Scatter with the spring onion and serve immediately with basmati rice. Garnish with the sesame if using.