3 x 200g fresh duck breasts
1 bunch broccolini, trimmed and sliced into 3 lengths
250g snow peas, trimmed
4 green spring onions, cut into 4cm lengths
100g packet original fried noodles
1 tbsp peanut oil
4 anchovies, chopped
2 eschalots, finely chopped\
3 cloves garlic, crushed
1/2 tsp dried chili flakes
1 tbsp brown sugar
2 tbsp oyster sauce
1 tbsp soy sauce
Heat a large wok over a high heat. Add anchovies, eschalots, garlic and chili. Stir-fry for 1 minute. Add sugar and stir-fry for 30 seconds, or until caramelized. Stir in oyster and soy sauces. Gentle boil for 1 minute, or until thick and glossy. Remove from the heat. Transfer to a bowl. Clean wok.
Heat same wok over a medium heat. Add duck, breasts, skin-side down. Cook for about 3 to 5 minutes or until skin is golden and crisp. Turn-over. Cook for a further 3 minutes. Remove to a plate. Rest, covered for 5 minutes. Slice thinly.
Return wok to a high heat. Stir-fry duck in 2 batches, for 1 minute. Remove to a plate. Discard excess fat. Add broccolini, snow peas and spring onion. Stir-fry for 2 minutes. Return duck to wok. Add XO sauce. Stir fry until heated through.
Serve stir-fry with crisp fried noodles.
Smart Tip + You can swap the duck for king prawns. Adjust cooking time to suit.