Use your noodle and try this mallard teriyaki recipe

Teriyaki Mallard Stir Fry with Noodles (serves two)

Ingredients Instructions
  • For the stir-fry - 2x mallard breasts
  • 8x tenderstem broccoli
  • 40g baby sweetcorn
  • 40g mange tout
  • 1tbsp fresh coriander, chopped
  • 40g toasted peanuts, chopped
  • 1x fresh red chilli, chopped
  • 3x limes
  • 500g cooked noodles
  • 10ml soy sauce
  • 50ml teriyaki sauce
  • 20g sesame seeds
  • 40g shiitake mushrooms, sliced
  • 20ml vegetable oil
  • Cover the mallard breasts in the teriyaki sauce and marinate for 5 minutes. It won’t take long for the flavours to infuse.
  • Place the marinated mallard breasts in your wok or frying pan skin side down. Heating up the pan with the meat makes it easier to cook evenly and draw out the fat. Set the pan on a medium to high heat and tip away any fat every few minutes or so as the mallard cooks.
  • When the skin has crisped up, move the breasts to the oven and roast for 8 minutes. While they’re roasting, move onto the noodles and vegetables.
  • Take your hot wok or frying pan, add the oil and stir fry all of the vegetables on a very high heat. Keep stirring the vegetables to cook them evenly.
  • At the last minute of cooking add the noodles, chilli and chopped coriander, and finish with a good helping of soy sauce and sesame seeds.
  • Once the mallard has rested for a few minutes in the warm oven, slice each breast into 5 or 6 pieces.
  • Share the noodle and vegetable mix between two bowls, place one sliced breast on top of each and sprinkle with the chopped peanuts and coriander.