Eli Dulwich [Visitor]

Great recipe. It definitely impressed the ladies. Although 4 oranges was far too much and the pepper wasn't used. The honey, mint, ginger and garlic really added some fantastic flavours! Cheers for the help Jamie!

Fabia Barbieri [Visitor]

Very good recipe! It's easy to do. I cooked for sunday lunch, and had with nice wine...

Denise [Visitor]

husband made this for me as a treat and it was totally gorgeous, having friends over this weekend, guess what Im cooking.

pamela [Visitor]

really nice made as a starter for a dinner party , very easy and looks great

lisa [Visitor]

Very nice. You definitely don't need as much orange, I didn't use a whole orange for two and it was just right, anymore would be overpowering.

Martin Capp [Visitor]

I am currently in China working for extended periods and although I do not consider myself a chef, I started cooking just to get a break from normal local Chinese food. After all, who wants to eat at MacDonalds or KFC when you get bored! Having said that I am about to tell you my experience while making Jamies' "Stir fried Duck with sugar snap peas and asparagus". I have tried cooking Shepheards pie and stews in China, the problem being that no one has an oven here, so it is a question of finding something that can be done with pots and pans only. So I thought OK I'll get going with a wok with Jamies' help and do a western version of oriental cooking. The first lesson when cooking in mainland China is that you have to be creative with the ingredients, as you are very unlikely to get what is in a western recipe. Take the Duck breasts that I wanted. No cannot have, you can have a whole Duck or half a Duck, but you do get all of it and I mean ALL of it! No asparagus, but to be fare that was probably out of season, no 5 spice mixture, but never mind plenty of ones to mix together (if you know what you are looking for and doing, hit and miss for me!). No Sunflower or groundnut oil and no mint (that I could smell, or recognise anyway), so sesame oil and a medium sized leafy vegetable that smelt a bit like lemon, plus beans that were similar to sugarsnaps, as well as eggplant and a vegetable that looked like spring onions without the white bulbs became subsititutes. I had no honey (just being lazy), but I did have a can of Maple syrup which I mixed in with oats to make porridge once or twice a week, porridge made in a Wok, but tasted every bit as good. I then set about following the recipe as closely as I could with what I had gathered. The stall where I bought the Duck (with the help of a Chinese friend who transIated I might add) had chopped the half Duck into chunks, taking away the inner bits for me, but of course there was still sections of bone in many of these pieces. The Chinese like to cook meat with the bones in pieces, as it gives good flavour and they also waste absolutely nothing and I mean nothing! You can sit at a meal with Chinese friends and see a complete Chickens foot go in their mouths and then witness only little pieces of white knuckle come out and get spat on the table extremely accurately in a pile next to their bowl. I am always full of admiration for their dexterity of manoevering pieces of food, distinguishing what they are, navigating around their teeth and gums and just repelling what is clearly inedible! Anyway, I cut away at the pieces of bone carefully trying to leave as much Duck meat as possible and once prepared, along with the skin down I put them into the Wok to get crisp. All went pretty well following Jamies instructions, but I found a big puddle of valuable Duck fat in the centre of the Wok. My Chinese friend was intrigued with how I was preparing and cooking and would not let me throw the Duck fat away. In fact this was later used to cook the remains of vegetables for another meal with Noodles. To cut a long story short, the vaguely similar concoction and the Jamie style of cooking this meal was a big success and my Chinese friend was amazed at the taste and flavour and very keen for me to do another meal now! The Duck itself was really great, cooked in this crisp way and and the eggplant seemed to give it body combined with the rest of the vegetables. It was so different from how such a dish would be done by the Chinese and yet using many of their methods of stir fry and really, really fresh vegetables, meat, spices and oranges. It was partly the freshness of everything that made it so good, but also the crispness of the Duck and the wok method of cooking keeping all things from going limp if you see what I mean!
Anyway, thanks Jamie! Finding your straight forward recipes and way of explaining the preparation and way to cook for an amatuer like me on the internet has been a God send! For me out here on long trips in mainland China, its not just a new hobby but a rest from what is normally excellent local food and a way to both amuse and give an experience of western taste to my kind local Chinese friends! Next, who knows maybe spotted Dick with custard, that should give them a surprise and pay them back for some of mine!