cheat’s chilli duck and basil stir-fry

  • ⅓ cup (110g) Asian chilli jam
  • ¼ cup (60ml) lime juice
  • 4 x 220g duck breasts fillets, trimmed and scored
  • 200g thick rice noodles, cooked 
  • 1 bunch snake beans, blanched and cut into 10cm lengths
  • 1 cup Thai basil leaves, to serve
  • store-bought fried eschalots (French shallots), to serve
  1. Place the chilli jam and lime juice in a small bowl, mix to combine and set aside. Heat a large frying pan over high heat. Add the duck and cook, skin-side down, for 6 minutes or until the skin is golden. Carefully drain the fat and turn over. 
  2. Brush the duck with half the chilli mixture and cook for a further 6 minutes or until cooked to rare. Remove from the pan and set aside to rest for 5 minutes. 
  3. Place the noodles, snake beans and remaining chilli mixture in a large bowl and toss to combine. Divide the mixture between bowls and top with the duck, basil leaves and fried eschalots to serve. Serves 4.
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