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Stir fry of duck & winter vegetables
Stir-fry of duck & winter vegetables
A star rating of 5 out of 5.2 ratings

From Gordon Ramsay's Boxwood Cafè, a stir fry-cum-stew combining duck breasts and seasonal vegetables to perfection

Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low
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Method

  • step 1

    Can be made earlier in the day. Snip off the tops, but not the curly tails (they look better rustic-style), from the green beans. Boil in salted water for 3 mins until just tender. Get a bowl of iced water ready. Drain the beans and plunge into the water for 3 mins, then drain well and tip out onto a plate. Finely chop the shallot, scatter over the beans and sprinkle with some vinaigrette. Set aside to cool.

RECIPE TIPS
CHOP A SHALLOT LIKE A PRO

Peel, but leave some of the root end attached. Slice in half lengthways and place, cut-side down, on a board. Using a razor-sharp knife make several slashes from the tip almost to the root. Then cut twice into the flesh at right angles. The flesh will start to splay out. Pull the flesh in and hold together with your fingers. Bring the knife up and down at right angles, chopping the flesh into fine dice.

Recipe from Good Food magazine, July 2005

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Comments, questions and tips (4)

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Overall rating

A star rating of 5 out of 5.4 ratings

yurrnae

I usually add some minced garlic along with the shallots, and I use coarse grain mustard in my vinaigrette.

raymond75gf

A star rating of 5 out of 5.

Really simple with great flavour. On the redo list.

whitl004

This is a lovely dish, made it some time ago for a dinner party and then couldn't find the recipe for ages, so had to improvise. Really tasty for so few ingredients

neilmunro

A star rating of 5 out of 5.

This is very easy to make and so good that even my veg-averse daughter enjoyed it.

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