stir-fried duck with greens and black sesame


serves 2

1/2 organic duck breast, cut into 1 cm thick slices

3 spring onions, sliced into 3 cm rounds

a handful of greens (as young leaves of mizuna, pak choi, choi sum, mangold)

1/2 cm fresh ginger, finely chopped

1-2 cloves of garlic, finely sliced

2 tablespoons tamari (soy sauce)

coconut oil for frying

1 teaspoon black sesame


to serve


toasted sesame oil


In a small bowl, mix the tamari, chopped garlic, ginger, and the duck with a spoon. Leave to stand for a few minutes.

Heat the coconut oil in a wok over a high heat. When hot, add the duck and stir-fry for 3-5 minutes until the duck has changed to a light brown and almost cooked through. Add the spring onions and the greens and continue to stir-fry for a further 2 minutes.

Garnish with black sesame and serve immediately with rice and toasted sesame oil.