Name: Sweet and sour duck with broccolini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 kilogram chinese barbecued duck; 2 small red onions (200g), cut into thin wedges; 1 fresh small red thai chilli, chopped finely; 250 gram broccolini, cut into 3cm pieces; 1/4 cup (60ml) chicken stock; 1/4 cup (90g) honey; 1/4 cup (60ml) rice vinegar; 1 tablespoon light soy sauce; 2 teaspoon pomegranate molasses; 4 green onions, cut into 3cm lengths; 1 tablespoon sesame seeds, roasted

Ingredients

1 kilogram chinese barbecued duck

2 small red onions (200g), cut into thin wedges

1 fresh small red thai chilli, chopped finely

250 gram broccolini, cut into 3cm pieces

1/4 cup (60ml) chicken stock

1/4 cup (90g) honey

1/4 cup (60ml) rice vinegar

1 tablespoon light soy sauce

2 teaspoon pomegranate molasses

4 green onions, cut into 3cm lengths

1 tablespoon sesame seeds, roasted

Method

1.Quarter duck; discard bones. Slice duck meat thickly, keeping skin intact. Heat oiled wok; stir-fry duck, in batches, until skin is crisp.

2.Heat oiled wok; stir-fry red onion and chilli until onion softens slightly. Add broccolini, stock, honey, vinegar, sauce and molasses; stir-fry until sauce thickens slightly.

3.Remove from heat; serve broccolini mixture with duck and green onion; sprinkle with seeds.

Pomegranate molasses is available at Middle Eastern food stores and specialty food shops.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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