(Serves 2. Preparation time 10 mins, cooking time 1 min)
2 Black Mountains Smokery smoked duck breasts, about 200g each (thinly sliced)
For the sauce
- 5 tbsp Bim’s Kitchen Denbigh Plum & Baobab Syrup
- 5 tbsp soy sauce
- 1tbsp lemon juice
- 1 tbsp sunflower oil
We stir-fried mixed vegetables with some African Tomato & Tigernut Relish.
- 450g mixed vegetables of your choice (we used thinly sliced broccoli, carrot, red cabbage, peppers)
- 3 tbsp sunflower oil
- 1 tbsp Bim’s Kitchen Tomato & Tigernut Relish
(If refrigerated, remove the duck breasts from the fridge about 30 minutes before eating. Slice each breast into thin slices and set aside.
Gently whisk all the sauce ingredients together in a non-metallic bowl (or pour them all into an empty jar, cover and shake vigorously) and set aside.
Heat a wok with the sunflower oil, add the Tomato & Tigernut Relish, stir and then add the mixed vegetables. Stir-fry for about a minute. Place some of the stir-fried vegetables on each plate. Place the sliced duck breast on top and drizzle some of the Denbigh plum & baobab sauce on top.
TIP: keep the rest of the sauce in the fridge and use as a tasty salad dressing, add to stir-fries or brush over meat before grilling/roasting.