• 1 Pack Gressingham Duck Mini Fillets
  • 1 tbsp Olive oil
  • 2 Pak Choi, leaves separated
  • 1 Red onion, finely sliced
  • 2 Garlic cloves, peeled & crushed
  • 1 Red pepper, Finely sliced
  • 1 courgette, halved lengthways and sliced at an angle
  • ½ inch piece fresh root Ginger, peeled and grated
  • 1 Red chilli, finely sliced
  • 1 tbsp Honey
  • 300g Straight to Wok noodles (or pre-cooked and cooled dry noodles)
  • 1 tbsp Sesame oil
  • Large splash soy sauce


  1. Heat the olive oil over a medium heat in a Wok. Add the onion, pepper and courgette, and toss the vegetables until they start to soften.
  2. Add the garlic, ginger, chilli and duck fillets and continuing tossing until both the vegetables and duck begin to colour.
  3. Then add the honey, pak choi, noodles and 500ml of boiling water and toss together with a pair of tongs until the pak choi wilts and the noodles warm through.
  4. Season with soy sauce and sesame oil and serve.