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Duck with Ginger & Spring Onions

4 tbs Schwartz Chinese Ginger & Spring Onion Stir Fry Seasoning
2 tbs dark soy sauce
5 tbs dry sherry
2 tbs sesame oil
2 tbs clear honey
1 tsp white wine vinegar
4 x 125 g (5 oz) duck breasts
200 ml (7 fl oz) water
1 bunch spring onions, sliced diagonally

To make the marinade mix together the Seasoning, soy sauce, dry sherry, sesame oil, honey and vinegar.

Cut slits in the duck breasts and place them in the marinade. Cover and refrigerate for 1 hour.

Grill the breasts for 10-15 minutes, turning occasionally, until cooked through. Heat the remaining marinade in a small saucepan, stir in the water and cook until thickened. Add the spring onions to the sauce and cook for a further minute.

Serve the duck, cut into chunks, with boiled rice noodles and garnish with spring onions.

Makes 4 servings.

Many thanks to Schwartz for letting us use this recipe.