Duck with Mangetout

Duck with Mangetout

Serves 4

Points: 5 pts per serving

Core: 1 pt for the whole recipe

4 duck breasts, skin and fat removed

¼ tsp ground ginger

2 shallots, finely chopped

2 cloves garlic, crushed

2 tsp coriander seeds, finely crushed

juice of ½ lemon

2 tbsp olive oil

250 g mangetout, topped and tailed and cut into strips

90ml red wine

180 ml chicken stock

1 tsp cornflour

½ pomegranate, kernels removed

salt & pepper

Cut duck into thin strips and put into a bowl with the ginger, shallots, garlic, coriander and lemon juice.  Leave to marinade for 1 hour.

Heat the oil in a large frying pan or wok, add the duck and cook for 5 mins.  Add the mangetout and cook for 2 mins.  Season to taste.

Blend cornflour with a little stock, stir into the pan with the wine, remaining stock and  pomegranate kernels.  Heat until thickened.  Serves with rice or noodles.

Source: Slimming magazine